Roasted Sweet Potato Sandwich.
Prep time.
Cook time.
Total time.
Serves.
Earthy, melty, and perfect for a cozy, satisfying bite.This Roasted Sweet Potato Sandwich layers warm, caramelized slices of sweet potato with tender kale, sharp cheddar or creamy Havarti, and crisp red onion on ACE® Rustic Italian Oval. A drizzle of tangy balsamic reduction adds brightness, while a swipe of mayo brings everything together. Pressed until golden and gooey, it’s a rustic yet refined sandwich — ideal for hearty lunches or anytime you want a plant-forward option that feels indulgent and full of flavor.
INGREDIENTS1 ACE® Rustic Italian Oval1 medium sweet potato, peeled and sliced into thin rounds (¼"-½" thick)2 tsp butter, melted2 Tbsp mayonnaise½ red onion, sliced2 Tbsp balsamic reduction¼ cup shredded cheddar or 6 ounces Havarti cheese sliced2 cups cooked kale, torn into piecessalt and pepper to taster.
INSTRUCTIONSPreheat the oven to 400°Scrub the sweet potato, then use a knife to cut thin slices that are ¼"-½"In a large bowl, toss the slices with the butterSpread the slices out on a baking sheet. Bake for 30-40 minutes (flipping halfway), until the slices are lightly brownedPreheat the panini press (or stovetop pan).To assemble the sandwiches, lay four slices of bread out on a cutting board.Spread the mayo on the bread. Add greens to two of the pieces of bread.Layer the sweet potato slices, cheese and red onion. Drizzle the balsamic reduction over everything. then top with the other two slices of bread.Gently transfer the sandwiches to the panini press or pan until the cheese is melted.Transfer the sandwiches back to the cutting board and slice them in half before serving.
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