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Week of 4/17/17

Sweet Potato and Balsamic Onion Grilled Cheese
with arugula salad

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Sweet Potato and Balsamic Onion Grilled Cheese
These unique grilled cheese sandwiches have just the right balance of sweet and savory. On the side, an arugula salad is inspired by spring with sweet peas and sliced shallots.
Proteins
Cheese
Cuisines
American
Save recipe
111

Ingredients

Metric
Servings:
4
Arugula and Sweet Pea Salad:
  • Shallots - 1 clove , thinly sliced
  • Peas, frozen or fresh - 1 cup
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Arugula - 6 oz (sub mixed greens)
Sweet Potato Grilled Cheese:
  • Onions, medium - 1 , thinly sliced
  • Sweet potatoes - 1 lb , peeled and sliced ¼" / .6cm thick rounds
  • Cheese, fontina - 6 oz , sliced (sub Swiss or gruyere)
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Sugar - 1/2 tsp
  • Butter - 2 Tbsp + 2 Tbsp
  • Bread, sandwich - 8 slices

Prep

  1. Shallots / Onions / Sweet potatoes / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Peas - If using frozen, defrost in the microwave. If using fresh, cover with a damp paper towel and microwave until tender.

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Make

  1. Preheat oven to 400F / 204C.
  2. Brush a sheet pan with some oil. Spread sweet potato rounds out in a single layer and brush the tops with some oil. Season with some salt. Roast until tender, 13 to 15 minutes.
  3. Meanwhile, heat a large skillet over medium-high heat. Add cooking oil and then onions to heated oil. Saute onions until very soft, 6 to 8 minutes. Stir in vinegar (portion for the grilled cheese) and sugar and continue cooking until vinegar is cooked off, ~2 minutes more.
  4. While onions cook, in a mixing bowl, whisk together vinegar (portion for the salad), mustard and olive oil. Top with shallots, arugula and peas. (Wait to toss salad until just before serving.)
  5. Wipe out the skillet used to cook the onions and return it to medium heat. Add the first portion of butter and then half the bread slices. Layer bread with sweet potato rounds, balsamic onions and cheese. Top with remaining bread slices and second portion of butter. Cook sandwiches on both sides until golden brown and cheese is melted.
  6. Toss salad and serve alongside sandwiches. Enjoy!

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