Sweet Potato & Halloumi Francesinha

Make the Sauce

1. 1In a saucepan, sauté the chopped onion in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.
2. 2Pour in the beer and bring to a simmer, scraping any bits from the bottom of the pan. Add the crushed tomatoes, brandy (if using), smoked paprika, and bay leaf.
3. 3Season with salt and pepper. Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it has thickened slightly. Remove the bay leaf.

Prepare the Sandwich Components

1. 1Preheat your oven to 200°C (400°F).
2. 2Toss the sweet potato slices with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. 3While the sweet potato roasts, heat butter in a non-stick frying pan over medium-high heat. Fry the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened.
4. 4Lightly toast the sandwich bread slices.

Assemble and Bake

1. 1Place four slices of toasted bread on a baking sheet or ovenproof dish.
2. 2Layer two slices of roasted sweet potato and two slices of fried halloumi onto each bread slice.
3. 3Top each sandwich with another four slices of toasted bread.
4. 4Generously ladle the warm sauce over the top of each sandwich, ensuring it covers the bread and fills any gaps.
5. 5Cover each sandwich with shredded or sliced mozzarella cheese.
6. 6Bake in the preheated oven for 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.