April is National Grilled Cheese month! Last year there was a caramelized onion grilled cheese with mushrooms, and then I also made that one with the wilted field greens and avocado pesto. I’m not usually a fan of sandwiches, but when the mood strikes me, I need me a nice, hot grilled sandwich with some delicious fillings. None of this cold sandwich business. Hot, pan-grilled or panini-pressed sandwiches for me!
But let me tell you about the magic of this sandwich.
As a vegetarian, I often find it hard to make sandwiches that are delicious and filling without the meat. Yes, I know there are vegan/vegetarian “sandwich meats” and whatnot, but I just…bleh. I didn’t become vegetarian to just substitute it with meat-like substances. Every now and then I’ll crave some chicken nuggets and I’ll have TVP nuggets, but usually, I just like some straight-up veggies.
I overheard someone saying that sweet potatoes could “replace” the meat role in a sandwich, it got me thinking. Sweet potatoes are delicious. They’re filling, low on the glycemic index, and chock full of vitamins and fibre. They have a sweet, fork-tender consistency when roasted and the natural sugars in these spuds caramelize wonderfully when roasted.
Now a sweet potato sandwich on its own doesn’t really sound that great, but paired with the earthy flavours of my favourite kale and walnut pesto mingling with the tang of some goat cheese and pressed between two pieces of rye bread, this sandwich is divine.
Add a little mozzarella cheese to act as “glue” to hold your grilled cheese together and you got yourself a winning sandwich!
So happy Grilled Cheese Month! And enjoy this sandwich =)
- - 4 slices rye bread
- - 1 tbsp butter
- - 1 sweet potato, peeled and cut into long, flat pieces
- - 3 tbsp olive oil
- - 2 tbsp kale pesto or other pesto
- - 3 tbsp goat cheese
- - 1 heaping tbsp greek yogurt
- - ⅓ cup mozzarella cheese, grated
- Preheat oven to 350. Arrange flat, cut sweet potato on a baking sheet and generously coat in olive oil. Bake for 15 minutes on one side and then flip, bake for another 15 minutes. If you like it crispy, bake until crisp on both sides. I just wanted it to be soft and a little caramelized. Remove from oven and let cool.
- In a bowl, cream together the pesto, greek yogurt, and goat cheese.
- Butter the rye bread slices on one side, then on the un-buttered sides, spread half the pesto mixture on two slices of bread.
- Add the sweet potato slices on the two halves, sprinkle the mozzarella cheese on the sweet potato, then top with the remaining two slices of bread.
- Preheat a pan on medium low heat. Add one of the sandwiches to the preheated pan with the pesto mixture closest to the bottom.
- Cook until the edges are brown and the middle has become golden. Flip and cook on the other side until golden.
- Repeat with the second sandwich. Cut into halves and nom!