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Spicy Smoked Trout Sandwiches
with Roasted Sweet Potatoes
25 minWellness at Blue Apron
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2 Servings
- Est. 830 Cals/serving
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These fan-favorite sandwiches highlight smoked trout (already cooked for quick assembly). We’re flaking it, dressing it with mayonnaise and spicy sambal oelek, and topping it with a bright red cabbage slaw.
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instructions
1
Start the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the sweet potatoes; halve lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven and flip the sweet potatoes.
2
Prepare the remaining ingredients:
While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the rolls.
3
Make the slaw:
While the sweet potatoes continue to roast, in a large bowl, combine the sliced cabbage, sugar, and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Flake & dress the fish:
While the cabbage marinates, place the fish in a medium bowl; using 2 forks, flake into small pieces. Add the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Season with salt and pepper to taste.
5
Toast the rolls & finish the sweet potatoes:
While the cabbage continues to marinate, place the rolls, cut side up, on the other side of the sheet pan of roasted sweet potatoes. Drizzle with olive oil; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the rolls are lightly browned and the sweet potatoes are tender when pierced with a fork. Remove from the oven and transfer the toasted rolls to a cutting board.
6
Assemble the sandwiches & serve your dish:
Assemble the sandwiches using the toasted rolls, dressed fish, and some of the slaw. Cut in half. Serve the sandwiches with the finished sweet potatoes and remaining slaw on the side. Enjoy!
1
Start the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the sweet potatoes; halve lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven and flip the sweet potatoes.
2
Prepare the remaining ingredients:
While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the rolls.
3
Make the slaw:
While the sweet potatoes continue to roast, in a large bowl, combine the sliced cabbage, sugar, and vinegar; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Flake & dress the fish:
While the cabbage marinates, place the fish in a medium bowl; using 2 forks, flake into small pieces. Add the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Season with salt and pepper to taste.
5
Toast the rolls & finish the sweet potatoes:
While the cabbage continues to marinate, place the rolls, cut side up, on the other side of the sheet pan of roasted sweet potatoes. Drizzle with olive oil; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the rolls are lightly browned and the sweet potatoes are tender when pierced with a fork. Remove from the oven and transfer the toasted rolls to a cutting board.
6
Assemble the sandwiches & serve your dish:
Assemble the sandwiches using the toasted rolls, dressed fish, and some of the slaw. Cut in half. Serve the sandwiches with the finished sweet potatoes and remaining slaw on the side. Enjoy!
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