Roasted Sweet Potato Apple Ham Sandwich

Ingredients

• ½ medium, sliced into rounds about 6 mm thicksweet potato
• 15 mlolive oil
• ½ teaspoondried rosemary
• to tastesalt and black pepper
• ½ small, slicedred onion
• 15 mlolive oil
• a pinchsalt
• 2 sliceshearty bread of any kind
• 15 ml, meltedbutter
• 30 mlhoney mustard
• the roasted sweet potatoes from aboveroasted sweet potatoes
• 6 slicescheddar
• 1 large leaf, torn into piecesTuscan kale
• ¼ large, slicedgreen apple
• the caramelised red onions from abovecaramelised red onions
• 57 g, about 4 slicesleftover ham or deli-sliced ham

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Season the potato

   Arrange the sweet potato rounds on a greased or silicone-lined baking tray. Drizzle with 15 ml olive oil and season with rosemary, salt and pepper.

3. 3

   Roast the potato

   Roast for about 20–25 minutes, turning the rounds halfway through, until softened and golden around the edges.

4. 4

   Start the onions

   Warm 15 ml olive oil in a small saucepan over a medium heat.

5. 5

   Soften the onions

   Add the sliced red onion and a pinch of salt. Lower the heat to medium-low and cook, stirring often, until the onion is soft and beginning to turn golden. Take the pan off the heat and set the onion aside.

6. 6

   Butter the bread

   Brush one side of each bread slice with the melted butter.

7. 7

   Spread the mustard

   Turn the slices over and spread the honey mustard over the other sides.

8. 8

   Layer the filling

   Cover the mustard on one slice with the cheddar, then layer on the roasted sweet potato, kale, apple, caramelised onion and ham in that order. Top with the other bread slice, buttered side facing up.

9. 9

   Press the sandwich

   Place the sandwich in a preheated frying pan and press firmly with a large spatula to help the cheese melt.

10. 10

    Toast the second side

    After 2–3 minutes, when the bottom is golden and crisp, flip the sandwich and cook the other side in the same way.

11. 11

    Serve warm

    Cut the sandwich in half and serve while warm.

What is a roasted sweet potato apple ham sandwich?

This is an American-style hot sandwich, pressed in a pan until the bread is crisp and the cheddar melts around its layered filling. It brings together ham and cheese with roasted sweet potato, apple, kale and honey mustard.

The combination works because the sweet potato and onion turn soft and sweet, while the apple adds a fresh, tart note. A generous layer of cheddar ties the fillings together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1031 calories, 56g protein, 56g carbs, 66g fat.

The bread, sweet potato and apple provide most of the carbohydrates; the butter, olive oil and cheddar contribute much of the fat. Ham and cheddar supply protein, with smaller amounts from the bread and kale. Serve it with a generous salad or some extra vegetables for a more balanced plate.

Roast the sweet potato

Even rounds: slicing the sweet potato about 6 mm thick helps the pieces soften and brown in the stated roasting time. Spread them out on the tray rather than piling them up.

Golden edges: turn the rounds halfway through roasting, and check that they are tender before assembling the sandwich.

Cook the onion gently

Low heat: after adding the onion and salt, reduce the hob to medium-low and stir often. This gives the slices time to soften and begin turning golden without rushing them.

Set aside: take the onion off the heat once it is soft and starting to colour, ready to layer into the sandwich.

Build balanced layers

Cheese first: lay the cheddar directly over the honey mustard on one slice of bread. It sits between the spread and the warm fillings as the sandwich is pressed.

Keep the order: add sweet potato, kale, apple, onion and ham, then cap with the second slice buttered side up. Keeping the filling within the bread makes the sandwich easier to turn.

Press for crisp bread and melted cheese

Butter outside: the melted butter goes on the outward-facing sides of the bread, helping them brown in the pan. The honey mustard belongs on the inside.

Watch the base: press down firmly with a large spatula and flip after 2–3 minutes, once the underside is golden and crisp. Cook the other side until it reaches the same cue.

Serve it warm

Cut the sandwich in half and serve it straight away, while the bread is crisp and the cheddar is melted.

A simple green salad or a bowl of vegetable soup makes a fresh accompaniment without competing with the sandwich’s rich, savoury filling.

Recipe notes & tips

• Cut the sweet potato into evenly thick rounds so they roast at a similar rate.
• Use a silicone mat or grease the baking tray before adding the potato.
• Stir the onion often as it softens over medium-low heat.
• Keep the apple slices and kale pieces small enough to fit neatly between the bread.
• Press with a broad spatula to help the cheese melt as the bread toasts.
• Let the underside turn golden and crisp before flipping.

Variations

• Change the greens: use another tender leafy green in place of the Tuscan kale.
• Try a different cheese: swap the cheddar for another good-melting cheese.
• Use a different apple: choose another firm apple if green apple is unavailable.
• Adjust the mustard: use less honey mustard for a subtler sweet-tangy layer.
• Choose the ham: use leftover cooked ham or deli-sliced ham, as listed.

Common mistakes to avoid

• Uneven potato rounds: slice them to a similar thickness so they soften together.
• Crowded baking tray: spread the rounds out so they can roast rather than steam.
• Rushed onions: keep the heat at medium-low and stir often to soften them gradually.
• Butter on the inside: brush the bread’s outer sides with butter and spread mustard on the inner sides.
• Flipping too soon: wait until the first side is golden and crisp, about 2–3 minutes.
• Overfilling the bread: keep the layers within the slices to make pressing and turning easier.

How to store

This sandwich is best eaten freshly pressed, while the bread is crisp. If you have leftovers, refrigerate them in a covered container and reheat in a frying pan until hot; the bread may be less crisp after storage.

Frequently asked questions