I am obsessed with this sandwich

We're not vegetarians, but this Bon Appetit recipe for a Spiced Sweet Potato Sandwich with Feta caught Matt's eye in a recent issue of the magazine and I am so. glad. it. did. This sandwich is so perfect, I really think I could eat this every day. There is something about the balance of flavors--the sweetness of the potatoes, the tang of the feta, the earthiness of the beets--that's just *chef kisses fingers.* Beets and sweet potatoes are also on my mental list of "vegetables that are particularly good for you," or so I vaguely recall from some Googling I once did.

Although it takes a little time to make the beet slaw and roast the sweet potatoes, the great thing is that the sandwich components keep for a while, so you have several more sandwiches ready to go for the rest of the week that can be assembled in a few minutes. On busy or late nights when the last thing you want to do is cook, it's great to have the option of a healthy and filling dinner that you can put together in under five minutes. The recipe calls for brioche buns for the bread, which are great if you can find some good ones, but I've also made this sandwich with toasted slices of whatever bread I have in the freezer (usually sourdough) and it works just as well. As for the herbs, since I usually have cilantro in the fridge (this is a Texas kitchen, you'll remember), that's my preference. And lastly, if you run out of herbs, beet slaw, or bread, but still have sweet potatoes fries leftover (and I usually make extra just for this), you can eat them as a snack dipped in the seasoned mayo. Enjoy!