Sweet Potato and Kale Grilled Cheese

Name: Sweet Potato and Kale Grilled Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 sandwiches
Ingredients: 1 medium sweet potato; 2 tablespoons olive oil; salt and black pepper; 1/2 small red onion; 2 tablespoons butter; 4 lices whole grain bread; 6 ounces Harvarti cheese; 2 leaves Lacinato; 1/2 teaspoon fresh Rosemary; salt and black pepper; balsamic glaze or reduction

User Reviews

4.0

9 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
2 sandwiches
Course
Main Course, Lunch
Cuisine
American, Vegetarian, gluten-free

Sweet Potato and Kale Grilled Cheese

Iris Warren

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This sweet potato and kale grilled cheese is loaded with flavor and the perfect fall sandwich!

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Ingredients

Servings

1 medium sweet potato peeled and sliced into thin rounds
2 tablespoons olive oil divided
salt and black pepper to taste
1/2 small red onion sliced
2 tablespoons butter
4 lices whole grain bread
6 ounces Harvarti cheese sliced
2 leaves Lacinato Tuscan or Dino kale, torn into pieces
1/2 teaspoon fresh Rosemary minced
salt and black pepper to taste
balsamic glaze or reduction if desired

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Instructions

Preheat oven to 400 degrees F. Place sweet potato rounds in a small bowl and drizzle with one tablespoon of the olive oil. Toss well. Season with salt and pepper, to taste. Place on a baking sheet and roast for 20-25 minutes or until tender. Remove from oven and set aside.
While the sweet potatoes are roasting, caramelize the onion. In a small saucepan, heat the remaining tablespoon of olive oil. Place the onion slices in the pan and cook over medium heat with a pinch of salt. Cook, stirring occasionally, until onions are caramelized, about 8 minutes. Remove onions from pan and set aside.
Place the butter in the same small saucepan and melt over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
Heat a large skillet or griddle over medium heat. To make the grilled cheese, butter the outsides of the bread slices with the brown butter. Layer the cheese, sweet potatoes, kale, and caramelized onions. Sprinkle fresh rosemary over the ingredients and season with salt and black pepper, to taste. Drizzle with balsamic glaze, if using. Top with a slice of bread, buttered side up.
Place the sandwiches, butter side down, on the hot skillet pan or griddle. Grill for 2-3 minutes or until golden brown. Flip and cook on the other side until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.
Note-sourdough or Italian bread works well too! For gluten-free, use gluten-free bread. You can also use mozzarella, fontina, brie or white cheddar cheese. Josh likes to add bacon to his sandwich:)