Roasted Sweet Potato and Collard Green Sandwich on Ciabatta with Red Pepper Mayo and Lao Gan Ma Chili Crisp

The sweet potatoes were just simply seasoned with salt and pepper and roasted on a high heat to get a little color and to cook through. Overall, they were there to make up the body of the sandwich but their sweetness went a long way to balance everything. The red pepper mayo was Duke's blended with roasted red peppers, garlic, sherry vinegar, miso, and a little sugar until smooth. The real star of the sandwich, though, were the collards. They're from the Turkey and the Wolf cook book and, my god, are they amazing! They're cooked down for a few hours with hot sauce, red wine vinegar, garlic, cajun seasoning, Korean chili flakes, and butter. The prep is a little fussy but highly worth it. Finally, the chili crisp added some much needed texture and a bit of extra umami to the sandwich and paired nicely with the sweet potatoes.