Spicy Smoked Trout Sandwiches with Roasted Sweet Potatoes
Customer Favorite

Spicy Smoked Trout Sandwiches

with Roasted Sweet Potatoes

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Smoked Trout Sandwiches with Roasted Sweet Potatoes
Title
time-saving
tips & techniques
Ciabatta Bread
Sweet Potato
Cabbage
Mayonnaise
Sambal Oelek
Sugar
Red Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Start the sweet potatoes:
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.

Prepare the remaining ingredients:
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.

Make the slaw:
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.

Flake & dress the fish:
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.

Toast the rolls & finish the sweet potatoes:
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.

Assemble the sandwiches & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Spicy Smoked Trout Sandwiches

Start the sweet potatoes:
How To: Safely Cut Round Vegetables
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.

Prepare the remaining ingredients:
Make the slaw:
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.

Flake & dress the fish:
Toast the rolls & finish the sweet potatoes:
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!

Assemble the sandwiches & serve your dish:
Browse Steps
1 of 6