2 tablespoons Celtic sea salt orHimalayan pink salt
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon cloves
Add the coriander seeds and mustard seeds to a spice grinder (or blender) and pulse until they form a coarse grind. Add all of the spices together and stir to combine.
Preheat the oven to 350 degrees. Line two sheet pans with silicone mats to prevent the sweet potatoes from sticking.
Slice the sweet potatoes very thin lengthwise, about 1/8th of an inch. Line the slices up on the baking sheets. Spray one side of the sweet potatoes with water. Sprinkle on some of the spice mix.
Flip the slices over and repeat. Bake for 30-40 minutes or until the potatoes are tender and chewy. Remove from the oven and set aside.
Heat a skillet over medium-high heat. Butter one side of each slice of bread. Place one piece of bread in the skillet, butter side down. Top with a spoonful of Thousand Island, 1/4 of the sweet potato pastrami, 1/4 of the sauerkraut and another spoonful of the dressing.
Place the top piece of bread on top, buttered side up. Cook until the underside is golden brown, and then flip the sandwich. Cook until the second side is golden brown. Repeat with the other sandwiches and serve.
View the recipe instructions at Catching Seeds
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