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This sandwich gets everything right: roasted sweet potato, kale, Havarti cheese, sautéed red onions, and fresh rosemary. This is your go-to cold weather sandwich!
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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
sweet-potato-kale-grilled-cheese
- 1 sweet potato
- 2 T olive oil
- salt
- black pepper
- 1/2 red onion
- 2 T butter
- 4 sli whole grain bread
- 6 oz Havarti cheese
- 2 lacinato kale leaves
- 1/2 t minced fresh rosemary
Sweet Potato Kale Grilled Cheese Directions
- Preheat oven to 400°F.
- Place sweet potato in a bowl and toss with half of the olive oil. Arrange on a rimmed baking sheet and season with salt and pepper. Bake until tender, about 25 minutes. Remove from oven and set aside.
- Heat the last tablespoon of olive oil in a small saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onions are meltingly tender, 8-10 minutes. Set aside.
- Heat a large skillet over medium heat. Butter one side of the bread slices, then layer the cheese, sweet potatoes, sautéed red onion, and kale on the unbuttered side of two of the pieces of bread. Sprinkle with fresh rosemary and a little salt and pepper. Top both sandwiches with the buttered bread with the butter facing out. Place sandwiches, buttered side down, on the hot skillet. Grill 2-3 minutes, until golden brown. Flip and cook another 2 minutes, until the cheese melts.
- Slice each sandwich in half and serve piping hot.