Roasted Yam and Radicchio Sandwiches Recipe

Updated March 26, 2025

Meatless Monday. My attention was not-so-nicely drawn to the fact that this was a thing and here I was posting all my steak, bacon, and ground pork sandwiches on Mondays. I had a flashback to a scolding for eating a ham sandwich on a lenten Friday.

Here's the deal. This column is not called "Vegetarian Sandwiches," so there will continue to be animal proteins displayed in full color photographs, however... However, I've been trying to throw in some vegetable options into the lineup.

Recently there was Grilled Chili-Cheese Spread, Grilled Cheese with Sautéed Mushrooms, and Sesame-Crusted Feta with Fig Jam.

In keeping with the frankly omnivorous nature of this column and my personal eating habits, this sandwich is packed with vegetables: filling, flavorful, and with a variety of textures that will satisfy even the most sharp-fanged of carnivores.

Ruddy yams are sliced and roasted with a mixture of smoked paprika, Aleppo pepper, lemon zest, and olive oil until fork-tender—this sweet, smoky, spicy combination anchors the sandwich. Roasted at the same time are sliced radicchio and shallots. These vegetables are layered in between slices of hearty whole wheat bread spread with tahini mayonnaise, along with fresh sprouts, cheese, and toasted walnuts for added crunch.

Go on, veg out.

Recipe Details

Roasted Yam and Radicchio Sandwiches Recipe

Prep 10 mins

Cook 15 mins

Active 20 mins

Cooling Time 15 mins

Total 40 mins

Makes 4 sandwiches

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Ingredients

For the Roasted Yams and Radicchio:

1 pound yams, scrubbed and sliced crosswise into 1/2-inch-thick rounds
3 tablespoons olive oil
1/2 teaspoon finely grated zest and 1 tablespoon juice from about 1 whole lemon
3/4 teaspoon smoked paprika
1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
Kosher salt and freshly ground black pepper
1 head radicchio, halved and thinly sliced
2 medium shallots, thinly sliced

For the Assembly:

1/4 cup tahini
1/4 cup mayonnaise
1 tablespoon juice from about 1 whole lemon
1 cup sprouts, such as radish or alfalfa
1/4 cup toasted walnuts, coarsely chopped
8 slices whole wheat bread

Directions

For the Roasted Yams and Radicchio: Adjust oven racks to upper- and lower-middle positions and preheat oven to 450°F.
Arrange yams on rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with lemon zest, smoked paprika, and Aleppo pepper. Season with salt and pepper. Toss to coat, then arrange in single layer on sheet.
Place radicchio and shallots on second rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil and lemon juice and season with salt and pepper. Spread out in single layer on sheet
Place yams on upper-middle rack and radicchio on lower-middle rack. Roast until yams are fork-tender and radicchio is wilted, about 15 minutes. Transfer sheets to cooling racks. Cool to room temperature, 10 to 15 minutes.
For the Assembly: Whisk tahini, mayonnaise, and lemon juice together in small bowl. Spread 1 side of each slice of bread with tahini mixture.
Top 4 slices bread with 1/4 of yams, 1/4 of sprouts, 1/4 of walnuts, 1/4 of radicchio, and 1 slice cheese. Top with remaining 4 slices bread, tahini side down. Cut sandwiches in half and serve.

Special equipment

2 rimmed baking sheets, 2 cooling racks

Nutrition Facts (per serving)
2607	Calories
142g	Fat
289g	Carbs
63g	Protein

Nutrition Facts
Amount per serving
Calories	2607
% Daily Value*
Total Fat 142g	181%
Saturated Fat 20g	102%
Cholesterol 23mg	8%
Sodium 1956mg	85%
Total Carbohydrate 289g	105%
Dietary Fiber 46g	164%
Total Sugars 27g
Protein 63g
Vitamin C 98mg	492%
Calcium 712mg	55%
Iron 16mg	91%
Potassium 5493mg	117%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.