Pan-Fried Grilling Cheese with Veggie Jumble and Cilantro Chimichurri

If you’ve never tried grilling cheese, prepare to be amazed. This firm, salty cheese has a high melting point, so it stays perfectly intact when pan-fried, developing a golden, crispy crust while remaining soft and savory inside. It’s the ultimate canvas for bold flavors.

In this recipe, we pair the cheese with a bright and colorful jumble of roasted sweet potatoes, juicy grape tomatoes, creamy avocado and a zesty cilantro chimichurri. Every bite is a delightful mix of textures and tastes-earthy, tangy, fresh and satisfying. It’s a quick, wholesome dinner that comes together in just over half an hour.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potatoes into ½-inch cubes. Place them on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast for 20-25 minutes, until tender and lightly browned.
3. While the sweet potatoes roast, prepare the chimichurri. Finely chop the cilantro, mince the garlic and finely dice the chili pepper (remove seeds for less heat). Combine in a small bowl. Zest and juice the lemon, then add the zest and half the juice to the bowl. Add a pinch of salt and pepper, then stir in 2 tablespoons of olive oil. Set aside.
4. Cut the grilling cheese into ½-inch thick slices. Pat dry with paper towels. Season both sides with salt and pepper.
5. Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the cheese slices in a single layer. Cook for 2-3 minutes per side, until golden brown and crispy. Transfer to a plate.
6. While the cheese cooks, halve the grape tomatoes. Dice the avocado. Thinly slice the red onion.
7. Once the sweet potatoes are done, transfer them to a large bowl. Add the tomatoes, avocado and red onion. Drizzle with the remaining lemon juice and toss gently to combine. Season with salt and pepper to taste.
8. To serve, divide the veggie jumble among plates. Top with the pan-fried cheese slices. Drizzle the chimichurri over everything. Enjoy immediately.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese with a high melting point, making it ideal for pan-frying or grilling. It holds its shape when heated, developing a crispy exterior while staying soft and salty inside. Common varieties include halloumi, queso blanco and paneer.

Can I make this recipe vegan?

This recipe is naturally vegetarian. To make it vegan, substitute the grilling cheese with a firm vegan cheese designed for frying or use extra-firm tofu pressed and pan-fried. The rest of the ingredients are plant-based.

How do I store leftovers?

Store the veggie jumble and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the cheese in a dry skillet over medium heat to restore crispiness and enjoy the veggie jumble cold or at room temperature.