Sweet Potato and Balsamic Onion Grilled Cheese
with mixed greens and sweet pea salad
Sweet and savory layers combine in this surprising grilled cheese with balsamic onions and roasted sweet potatoes.
- Garlic - 1 clove
- Sun-dried tomatoes in oil - 2 Tbsp
- Basil, dried - 1/2 tsp
- Vinegar, balsamic - 2 tsp
- Vinegar, red wine - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp (use some of the oil from the sun-dried tomatoes if possible)
- Onions, medium - 2 , thinly sliced
- Sweet potatoes - 12 oz , 1/4" / .6cm slices
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Brown sugar - 2 tsp
- Parchment paper - for roasting
- Oil, olive - 1 Tbsp
- Bread, rye - 8 slices (sub any sandwich bread)
- Butter - 4 Tbsp
- Cheese, fontina - 4 slices (sub Swiss, gruyere, or brie)
- Peas, frozen or fresh - 1 cup
- Mixed greens - 5 oz
- Almonds, sliced - 1 oz
- Black pepper - for serving
Onions / Sweet potatoes - If prepping right before cooking, get oven heating / potatoes roasting before continuing with prep. Prep as directed (you can peel the sweet potatoes or leave them unpeeled). Store separately. (Can be done up to 5 days ahead)
Caramelize onions - Heat a frying pan over medium heat. Add cooking oil and then add onions to heated oil. Saute for ~15 minutes, until tender but still crunchy. If it looks like the onions will burn at any point, just add a splash of water. Finish with balsamic vinegar and brown sugar. Cook for another 2 minutes. (Can be done up to 5 days ahead)
Make vinaigrette - (Skip if vinaigrette was made ahead for Tuesday.) Peel and crush garlic. Combine with sun-dried tomatoes, dried basil, balsamic vinegar, red wine vinegar, honey, and olive oil. Blend until smooth with an immersion blender or standing blender. (Can be done up to 5 days ahead)
Peas - If using fresh peas, place in a microwave-safe bowl and cover with a damp paper towel. Cook on high until tender, 2 to 4 minutes. If using frozen peas, defrost.
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Heat oven to 400F / 204C. Line a sheet pan with parchment paper.
Brush or toss sweet potato slices with olive oil and some salt. Spread out in a single layer on sheet pan.
Roast potatoes in the oven until tender, turning with a spatula halfway through cooking, 20 to 25 minutes total (the time will vary depending on thickness).
When potatoes are tender, butter one side of each piece of bread with about 1/2 Tbsp (7g) of butter each. Lay out bread buttered-side down. Layer with cheese, onions, sweet potatoes and top with bread, buttered-side up. Continue until all sandwiches are made.
Heat a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
When sandwiches are nearly finished, toss greens, peas, and almonds together. Add vinaigrette until salad is dressed to your liking. Top with some fresh cracked black pepper.
Serve sandwiches with salad on the side. Enjoy!