Creamy Sweet Potato Grilled Cheese Delight

This sweet potato grilled cheese is everything you want in a fall-inspired sandwich: crispy on the outside, melty on the inside, and packed with warm, smoky flavor. The secret to that golden crunch? Mayonnaise it's easier to spread and browns more evenly than butter or oil. Roasted sweet potato rounds and caramelized red onions add hearty texture, balanced by sharp Dijon mustard and creamy provolone.

Perfect for lunch or a cozy weeknight dinner, this upgraded grilled cheese comes together in just under 45 minutes and it’s just as good with leftover roasted sweet potatoes if you're looking to cut down on prep time.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided

• 2 teaspoons ground cumin

• 3/4 teaspoon smoked paprika

• 1/8 teaspoon salt

• 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds (about 6 cups)

• 1 cup thinly sliced red onion

• 1 teaspoon apple cider vinegar

• 8 slices whole-wheat bread

• 3 tablespoons mayonnaise

• 4 teaspoons Dijon mustard

• 4 slices provolone cheese

Directions

1. Roast the Veggies
   Preheat your oven to 400°F. In a large bowl, whisk together 1 1/2 tablespoons olive oil, cumin, paprika, and salt. Add the sweet potato slices and toss to coat evenly. Spread them in a single layer on a large rimmed baking sheet and roast for 10 minutes.

2. Meanwhile, toss red onion slices with the remaining 1 1/2 teaspoons olive oil in the same bowl. Add the onions to the baking sheet with the sweet potatoes and continue roasting for 8 to 10 more minutes, until the potatoes are tender and onions are softened. Drizzle with apple cider vinegar and toss gently.

3. Assemble the Sandwiches
   Lay out the bread slices. Spread about 1 teaspoon of mayonnaise on one side of each slice, then flip them over and spread 1/2 teaspoon of Dijon mustard on the other side.

4. On four slices (mustard-side up), place a slice of provolone cheese and layer with the sweet potato-onion mixture. Top with the remaining bread slices, mayonnaise-side up.

5. Toast to Perfection
   Heat a large nonstick skillet over medium-high heat. Cook two sandwiches at a time, pressing gently with a spatula, until both sides are crisp and golden and the cheese is melted about 2 to 3 minutes per side. Repeat with the remaining sandwiches.

6. Serve Warm
   Cut each sandwich in half and serve immediately. Pair with a crisp green salad or soup for a cozy, satisfying meal.

This recipe makes a flavorful vegetarian main that’s rich in beta-carotene, fiber, and smoky depth proof that comfort food can be nourishing and crave-worthy. And if you want to take it up a notch, add a few slices of apple or a spoonful of sauerkraut for extra crunch and tang.

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