Chorizo Patty Melts

Name: Chorizo Patty Melts with sweet potato wedges & slaw
Total time: 35 min
Yield: 2
Ingredients: 2 pièce(s) Pain artisan; 2 cs Sauce au chipotle; 4 cs Mayonnaise; ½ tasse(s) Cheddar, râpé; 2 pièce(s) Patate douce; 56 g Chou vert, émincé; 4 g Mélange d'épices à l'ail et à l'aneth; 7 g Épices fumées au bois de pommier; 2 cs Mélange d’épices ail-chapelure; 1 cs Vinaigre de vin rouge; ½ cc Sucre*; 0.13 cc Poivre*; 2 cs Huile*; 0.38 cc Sel*

with sweet potato wedges & slaw

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

This savoury sandwich is spicy, cheesy and bursting with flavour! But don't forget the sides! Oven-roasted, applewood-spiced sweet potato wedges and creamy dill-garlic slaw are delicious on their own, and together it's a taste explosion!

étiquettes:

Épicé

Allergènes:

Soja

•Hvede

•Milk

•Egg

•Senf

•Schwefeldioxide und Sulfite

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Pain artisan

2 cs

Sauce au chipotle

4 cs

Mayonnaise

½ tasse(s)

Cheddar, râpé

2 pièce(s)

Patate douce

56 g

Chou vert, émincé

4 g

Mélange d'épices à l'ail et à l'aneth

7 g

Épices fumées au bois de pommier

2 cs

Mélange d’épices ail-chapelure

1 cs

Vinaigre de vin rouge

Pas inclus dans votre livraison

½ cc

Sucre*

0.13 cc

Poivre*

2 cs

Huile*

0.38 cc

Sel*

Informations nutritionnelles

Énergie (kcal)870 kcal

Graisses50 g

dont saturés12 g

Glucides87 g

dont sucres17 g

Fibres10 g

Protéines18 g

Cholestérol50 mg

Sel1970 mg

Gras Trans0.5 g

Potassium800 mg

Calcium350 mg

Fer5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Grand bol

•Petit bol

•Bol à mélanger, moyen

•Grande poêle antiadhésive

•Papier aluminium

Instructions

Cut sweet potatoes into 1/2-inch-thick wedges.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.)
Season with half the Applewood Smoke Spice, salt and pepper, then toss to coat.
Roast on the middle rack for 22-28 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks, switching baking sheet positions halfway through.)

Meanwhile, halve buns.
To a large bowl, add half the mayo, Dill-Garlic Spice Blend, half the vinegar (use all for 4 portions), 2 tsp (4 tsp) oil and 1/2 tsp (1 tsp) sugar.
Season with salt and pepper, then stir to combine.
Add cabbage, then toss to combine.
In a small bowl, combine remaining mayo and chipotle sauce.

To a medium bowl, add chorizo, Garlic-Breadcrumb Spice Blend, remaining Applewood Smoke Spice and 1/4 tsp (1/2 tsp) salt.
Season with pepper, then combine.
Form mixture into two 4-inch-wide patties (4 patties for 4 portions).
Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through!)

In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat.*
When the pan is hot, add patties. Cook for 4-5 min per side, until cooked through.**
Remove the pan from heat, then top patties with cheese. Cover the pan loosely with foil to melt cheese.
Meanwhile, directly on the top rack of the oven, arrange buns, cut-side up.
Toast for 3-4 min, until golden-brown. (TIP: Keep your eye on buns so they don't burn!)