Alright, cold weather or not, I’m celebrating fall already. I put up decorations Monday, lit an apple cinnamon candle and washed our Halloween costume collection (turns out I left a gourd in the costume box which rotted and made the costumes smell like the damp crawl space under our house). Yesterday evening I was convinced I was going to make a fall meal and since it’s still a bit hot here for soup, sandwiches it was. Scott loves grilled cheese. Actually, Scott loves just about anything with cheese. I like grilled cheese too, but I wanted to spice up the bread and cheese classic. I have to say, it was pretty good with a glass of wine and an arugula salad.
Serving Size: 4
1 large sweet potato, thinly sliced (approximately 1/4 inch thick)
8 thick slices of artisan bread
1 sweet or Maui onion, thinly sliced
8 slices of havarti cheese
1 cup sliced almonds, toasted
1 tbs. butter
1/4 cup balsamic vinegar
1/2 tsp. brown sugar
1/2 tps. chili powder
sea salt and pepper to taste
*I try to use organic when I can of all of the above
+Preheat the oven to 425 °
+toss sweet potato slices in olive oil, chili powder, and sea salt and pepper to taste on prepared baking sheet. Roast until golden and soft; about 20 minuets. Set aside and let cool.
+toast almonds on another oven shelf for approximately 5-10 minutes.
+Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add onions and toss to coat. Cook without stirring until onion begins to brown. Add and stir in balsamic vinegar, sugar and salt and pepper to taste. Cook and stir for 10-15 more minutes.
+Building the sandwich- brush olive oil onto the outside of each slice of bread (you could also use butter, but I think olive oil is healthier).
Build in the following order:
-1 slice of havarti cheese
-slices of sweet potatoes
-1 slice havarti cheese
+Heat panini maker, heavy griddle or flat pan (whatever you have) to medium-low heat. Cook each sandwich until the cheese starts to melt (approximately 3-4 minutes each side).
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