Za’Atar Roasted Zucchini and Chicken Sandwiches with Harissa Mayo and Purple Sweet Potato Wedges

This sandwich is a celebration of bold Middle Eastern flavors and fresh vegetables. Tender zucchini and sweet bell pepper are roasted with earthy za’atar spice, then layered onto a toasted demi-baguette with pan-seared onion, creamy feta and a spicy-sweet harissa mayo. It’s a satisfying, veggie-forward meal that will change the way you think about sandwiches.

On the side, we’ve got roasted purple sweet potato wedges-crispy on the outside, fluffy inside, with a hint of harissa heat. This dinner is as colorful as it is delicious and it comes together in under an hour. Perfect for a weeknight treat or a weekend lunch.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

30 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.16 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Trim and slice zucchini crosswise on a diagonal into ½-inch-thick rounds. Halve, core and slice bell pepper into ½-inch-thick strips. Peel and thinly slice onion into rounds.
2. Toss sweet potatoes on a baking sheet with a drizzle of oil, ¼ tsp harissa (½ tsp for 4 servings), salt and pepper. (Add a pinch more harissa if you like things spicy!) Toss zucchini and bell pepper on a second baking sheet with a drizzle of oil, Za’atar Spice, salt and pepper. Roast sweet potatoes on top rack and zucchini and bell pepper on middle rack until everything is browned and tender, 20-25 minutes. TIP: Zucchini and bell pepper may finish before sweet potatoes; check after 15 minutes and if so, remove from oven and continue roasting sweet potatoes.
3. While veggies roast, in a small bowl, combine mayonnaise, half the jam (all for 4 servings) and ¼ tsp harissa (½ tsp for 4). (Add more harissa to taste if desired.) Season with salt and pepper.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion rounds and cook, undisturbed, until deeply browned and tender, 2-3 minutes per side. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
5. Halve baguettes lengthwise. Melt 1 TBSP butter in pan used for onion over medium heat. Add baguettes, cut sides down and toast until golden brown, 1-3 minutes. TIP: Depending on the size of your pan, you may need to toast in batches, using 1 TBSP butter for each batch.
6. Press feta into cut sides of bottom buns. Spread cut sides of top buns with harissa mayo (save some for serving). Fill buns with zucchini, bell pepper and onion. Divide sandos and sweet potato wedges between plates. Serve with remaining harissa mayo on the side for dipping.

Recipe Tips

FAQ

Can I use regular sweet potatoes instead of purple?

Yes, regular sweet potatoes work just as well. The purple variety adds a vibrant color, but any sweet potato will be delicious.

What can I substitute for harissa powder?

You can use a pinch of cayenne pepper or red pepper flakes mixed with a little smoked paprika for a similar smoky heat.

Can I make this sandwich ahead of time?

It’s best assembled fresh to keep the bread crispy. You can roast the vegetables and prepare the harissa mayo in advance, then toast the baguette and assemble just before serving.