Roasted Yam and Radicchio Sandwiches

Ingredients

• For the roasted yams and radicchio:
• 1 pound yams, scrubbed and sliced crosswise into 1/2-inch-thick rounds
• 3 tablespoons olive oil
• 1/2 teaspoon finely grated zest and 1 tablespoon juice from about 1 lemon
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon Aleppo pepper
• Kosher salt and freshly ground black pepper
• 1 head radicchio, halved and thinly sliced
• 2 medium shallots, thinly sliced
• For the assembly:
• 1/4 cup tahini
• 1/4 cup mayonnaise
• 1 tablespoon juice from about 1 lemon
• 1 cup sprouts, such as radish or alfalfa
• 1/4 cup toasted walnuts, coarsely chopped
• 8 slices whole wheat bread

Directions

1. For the Roasted Yams and Radicchio: Set the oven racks in the upper-middle and lower-middle spots, then heat the oven to 450 degrees F. Put the yams on a rimmed baking sheet. Add 2 tablespoons olive oil, then scatter over the lemon zest, smoked paprika, and Aleppo pepper. Season with salt and pepper, toss until everything is coated, and spread the yams into a single layer.
2. On a second rimmed baking sheet, combine the radicchio and shallots. Add the remaining 1 tablespoon olive oil and the lemon juice, then season with salt and pepper. Spread the mixture into a single layer.
3. Slide the yams onto the upper-middle rack and the radicchio onto the lower-middle rack. Roast until the yams are tender when pierced with a fork and the radicchio has wilted, about 15 minutes. Move the baking sheets to cooling racks and let everything come to room temperature, 10 to 15 minutes.
4. For the Assembly: In a small bowl, whisk together the tahini, mayonnaise, and lemon juice. Coat 1 side of each bread slice with the tahini mixture.
5. Build the sandwiches by topping 4 slices of bread with 1/4 of the yams, 1/4 of the sprouts, 1/4 of the walnuts, 1/4 of the radicchio, and 1 slice cheese. Close with the remaining 4 slices bread, placing the tahini side down. Slice the sandwiches in half and serve.