The 44 Special: Discovering the Dreamy Roasted Sweet Potato and Pickled Beet Sandwich
Sometimes, the most extraordinary culinary discoveries happen quite unexpectedly. Such was the case for me a few weeks ago, following an enlightening mushroom-growing workshop hosted by the renowned Margaret Roach and the expert cultivators at Catskill Fungi. With my mind still buzzing with new knowledge and a rumbling stomach, I decided to stop for lunch at the charming Copake General Store. Margaret had raved about their innovative sandwiches, particularly one featuring cucumbers, hummus, harissa, and preserved lemon. However, on that particular day, fate had a different, more delicious plan in store for me.
The special of the day, a sandwich simply named “The 44 Special,” immediately piqued my curiosity. It boasted a captivating combination of roasted sweet potatoes, sharp pickled beets, creamy garlic mayonnaise, a vibrant lemony herb salad, and tangy goat cheese. Little did I know, this simple order would redefine my perception of what a vegetarian sandwich could be, becoming an instant favorite and a new staple in my home kitchen.
An Unexpected Delight: The Magic of Sweet Potatoes in a Sandwich
Finding a spot at the communal table, I unwrapped my vegetarian creation, bracing myself for a pleasant, albeit predictable, lunch. What followed, however, was a revelation. I had never before considered sweet potatoes as a primary sandwich filling, let alone envisioned them paired with pickled beets. Yet, with the first bite, it became clear: this combination didn’t just work; it worked incredibly, astonishingly well. The sandwich exceeded every expectation, delivering a complex tapestry of flavors and textures that was both comforting and exciting.
Despite being entirely vegetarian, the interplay of ingredients in the 44 Special evoked memories of a classic bánh mì, the iconic Vietnamese sandwich. A traditional bánh mì, with its pâté, roast pork, sliced jalapeño, and a generous heap of pickled carrots and daikon, is celebrated for its perfect balance of creamy, crunchy, fresh, hearty, and bright elements. The 44 Special, in its own unique way, masterfully checks all these boxes. The roasted sweet potatoes contribute a surprising “meatiness” and a natural sweetness, forming a robust foundation. The pickled beets introduce a delightful sharpness and a satisfying crunch, cutting through the richness. The garlic mayonnaise provides a luxurious creaminess and a subtle pungent kick, while the goat cheese adds a rich, distinctive tanginess that elevates the entire profile. Each component plays a crucial role, resulting in a symphony of flavors that is both harmonious and deeply satisfying.
Bringing the Copake General Store Experience Home
Inspired by this unforgettable meal, I returned home with a singular mission: to recreate the magic of the 44 Special. My kitchen quickly transformed into a culinary laboratory. I immediately set about whipping up a batch of my homemade aioli, then prepared some simple refrigerator pickles, and roasted several sweet potatoes to perfection. The result? The 44 Special graced our dinner table that very night, and with its essential components readily available in the fridge, it quickly became a dinner staple for several weeks thereafter. This sandwich isn’t just a meal; it’s an experience, easily adaptable for quick lunches or elegant dinners, proving that gourmet flavors can indeed be achieved with simplicity and fresh ingredients.
While pickled beets are undeniably fantastic in this sandwich, offering a unique earthy sweetness and vibrant color, the beauty of this recipe lies in its flexibility. If beets aren’t your preference, you can absolutely substitute them with any pickle you enjoy – pickled onions, carrots, or even turnips would be excellent. However, I highly encourage you to try golden beets; their milder flavor might just convert even the staunchest beet skeptics! The choice of bread is equally important. While any good, sturdy bread will do, I’ve found that my dukkah bread, with its aromatic spice blend, provides an extra layer of flavor and texture that truly elevates the sandwich to new heights. Feel free to experiment with your favorite artisanal loaf.
You absolutely don’t need a video guide to construct a sandwich, but for those curious to see the original inspiration and a quick assembly demonstration, I did capture a glimpse of the Copake General Store’s 44 Special, followed by a brief how-to, which you can find in my Insta-story highlight: The 44 Special Story. It’s a testament to how straightforward yet impactful this recipe truly is.
Building Your Own 44 Special: A Step-by-Step Visual Guide
Crafting this sandwich is a simple, rewarding process. It begins with perfectly roasted sweet potatoes.
Once roasted, their natural sweetness and soft texture are unparalleled.
Look for those beautiful caramelized edges, signaling optimal tenderness and flavor.
No 44 Special is complete without its two essential condiments: a rich, garlicky mayonnaise or homemade aioli, and a selection of tangy pickles.
While any good bread will serve as a vessel for these delicious fillings, I personally adore the rustic charm and aromatic crunch of my Dukkah bread. It adds an extra layer of flavor that truly elevates the sandwich experience.
Gather all your fresh, vibrant ingredients. The visual appeal is almost as satisfying as the taste!
And now, the satisfying process of assembly, culminating in a sandwich that is as beautiful as it is delicious.
Print Recipe
The 44 Special: Roasted Sweet Potatoes, Pickled Beets (or other), Aioli, and Goat Cheese
5 from 3 reviews
- Author: Alexandra Stafford
- Total Time: 1 hour 20 minutes
- Yield: 2 – 3 sandwiches
Description
This exquisite sandwich, inspired by a fan favorite at the Copake General Store, brings together a delightful medley of flavors and textures. It’s hearty, tangy, sweet, and incredibly satisfying, making it a perfect choice for a unique vegetarian meal.
If you’re planning to feed more than a few people, I highly recommend roasting additional sweet potatoes. A single pound of sweet potatoes typically yields enough for 2 to 3 generous sandwiches. However, I’ve often found myself snacking on the roasted sweet potatoes before assembly, so if you share this tendency, prepare extra to ensure you have enough for your sandwiches and a few delicious bites on the side!
The core elements that make this sandwich truly special are: perfectly roasted sweet potatoes, a rich and creamy mayonnaise or homemade aioli (which you can flavor with garlic or herbs), pickles of some kind (beets, onions, carrots, or turnips all work beautifully), fresh crisp lettuce, and a slice of good quality bread. The original Copake General Store version also includes goat cheese, which adds a wonderful, tangy creaminess. If goat cheese isn’t to your taste, or if you simply don’t have it, feel free to substitute with other soft cheeses like feta or even cream cheese, or omit it for a lighter, dairy-free option. Additionally, the lettuce at CGS is often tossed in a bright lemon vinaigrette. For simplicity in this recipe, I suggest plain lettuce, but if you’re inclined to go the extra mile, a quick lemon dressing would be a fantastic addition.
For the creamy element, I prefer to use my homemade aioli, which adds a depth of flavor that’s hard to beat. However, a good quality store-bought mayonnaise works perfectly well. If you opt for store-bought, I highly recommend stirring in a few cloves of finely minced garlic into about a quarter cup of mayonnaise for that essential garlicky kick.
Regarding the pickles, if you want to experience the specific magic of pickled beets with roasted sweet potatoes, here’s a simple method: cook a few beets until tender (either in an Instant Pot or by roasting them), then peel and slice them thinly. To make the pickling liquid, dissolve 1 teaspoon of kosher salt into 1 cup of vinegar. Stack the sliced beets into a clean jar and pour the seasoned vinegar over them, ensuring they are fully submerged. If not, add a little more vinegar to cover. White balsamic vinegar is a personal favorite for its delicate sweetness, but apple cider vinegar or any other white vinegar will also work wonderfully.
Ingredients
To roast the sweet potatoes:
- 1 large sweet potato, peeled and sliced 1/4-inch thick (approximately 1 lb. after peeling and slicing)
- 2 tablespoons olive oil
- Kosher salt, to taste
For assembly (per sandwich):
- 2 slices of good quality bread (I highly recommend the dukkah variation of peasant bread for its incredible flavor and texture)
- 1-2 tablespoons of homemade aioli or high-quality purchased mayonnaise (see notes above for garlic variation)
- A generous layer of roasted sweet potato slices
- A vibrant layer of your chosen pickles (beets, carrots, onions, or turnips – refer to notes for quick pickling instructions)
- A handful of fresh lettuce leaves
- Optional: 1-2 tablespoons crumbled goat cheese or other soft, tangy cheese
Instructions
- Roast the sweet potatoes: Begin by preheating your oven to 450ºF (230°C). Arrange the peeled and sliced sweet potato rounds in a single layer on a rimmed baking sheet. Drizzle evenly with the olive oil and toss gently to ensure each slice is coated. Spread them back into an even layer, making sure not to overcrowd the pan, which can lead to steaming instead of roasting. Season the exposed surface of each sweet potato slice lightly with kosher salt. Transfer the baking sheet to the preheated oven and roast for 15 minutes.
- After 15 minutes, carefully flip each sweet potato slice. Season the other side lightly with salt. Return the pan to the oven and continue to cook for another 4 to 5 minutes. Keep a close watch during this second phase, as sweet potatoes can caramelize and burn quickly. Cooking times may vary depending on your oven, so adjust as needed. The sweet potato slices should be beautifully tender in the middle with slightly caramelized, golden-brown edges. Remove from oven and let cool slightly.
- Assemble the sandwiches: Lay two slices of your chosen bread on a clean work surface. If your bread isn’t freshly baked, or if you prefer a little extra texture, I recommend lightly toasting it beforehand. Spread a thin, even layer of your homemade aioli or preferred mayonnaise over each slice of bread.
- On one slice of bread, arrange a generous layer of the warm or cooled roasted sweet potato slices. Follow this with a layer of your prepared pickles, spreading them evenly. Next, add a fresh layer of crisp lettuce. Finally, if using, sprinkle a delightful amount of crumbled goat cheese over the lettuce.
- Carefully place the second slice of bread on top to complete the sandwich. For easier eating and a more presentable finish, gently press down and then cut the sandwich in half. Serve immediately and savor the incredible blend of flavors and textures in your homemade 44 Special!
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Roast
- Cuisine: American