SR Panini Grilled Sweet Potato Salad with Creamy Basil Vinaigrette

Panini Grilled Sweet Potato Salad with Creamy Basil Vinaigrette

Panini Grilled SweetPotato Salad with Creamy Basil Vinaigrette.jpg


½  cup sour cream

3 tablespoons finely chopped fresh basil

3 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

2 teaspoons coarse-grain mustard

3 medium sweet potatoes, peeled, cut into 1/4-inch slices (about 3 cups)

1teaspoon salt

½ teaspoon ground black pepper

1teaspoon McCormick Grill Mates Roasted Garlic & Herb Seasoning

½ small red onion, quartered and thinly sliced

6 sun-dried tomatoes in oil, drained and chopped

½ cup Kalamata olives, pitted and halved

4 slices bacon, cooked and crumbled

Garnish: chopped pistachios


1. Preheat panini or sandwich press according to manufacturer’s directions.

2. In a medium bowl, whisk together sour cream, basil, 1 tablespoon olive oil, lemon juice, and mustard. Cover, and set aside.

3. In a medium bowl, add sweet potato, and toss with remaining 2 tablespoons olive oil; season with salt, pepper, and Roasted Garlic & Herb Seasoning. Place sweet potato slices on panini press in a single layer, in batches, if necessary. Close press, and cook until potato is fork tender and grill marks appear.

4. In a large serving bowl, combine sweet potato, onion, tomatoes, olives, and bacon. Pour prepared dressing over salad, and toss gently to blend. Garnish with pistachios, if desired.

Credits: Sharyn LaPointe Hill

Servings: 4