Crispy Grilled Cheese with Roasted Veggie Jumble and Cilantro Chimichurri

This vibrant skillet meal brings together crispy pan-fried grilling cheese, roasted sweet potatoes and onions and a fresh tomato-avocado jumble, all finished with a zesty cilantro chimichurri. The grilling cheese stays firm and golden on the outside while remaining soft inside, creating a delightful contrast with the tender roasted vegetables and creamy avocado.

Perfect for a quick weeknight dinner, this dish is packed with flavor and texture. The chimichurri adds a bright, herbaceous kick that ties everything together. Serve it as a main course or a hearty side-either way, it’s sure to become a favorite.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Peel sweet potatoes and cut into 1/2-inch cubes. Halve and peel onion, then cut into 1/2-inch wedges.
2. Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and browned, about 25 minutes, tossing halfway through.
3. Halve tomatoes lengthwise. Finely chop cilantro; place 1 tablespoon in a large bowl and set aside. Mince garlic until you have 1 teaspoon. Halve lemon. Halve, pit and peel avocado, then cut into small cubes. Mince chili pepper (remove ribs and seeds for less heat).
4. In a small bowl, combine remaining cilantro, 1/2 teaspoon cumin, a pinch of minced garlic and a pinch of chili. Stir in a squeeze of lemon juice and a generous drizzle of olive oil. Season with salt and pepper. Add more lemon and oil to achieve a loose, drizzly consistency.
5. Cut 4 ounces of grilling cheese into 1/3-inch-thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add cheese slices and cook until browned, 1-2 minutes per side.
6. Add tomatoes, roasted sweet potatoes and onion, avocado, a squeeze of lemon and a pinch of remaining chili to the bowl with reserved cilantro. Toss gently. Divide among plates, top with grilling cheese and drizzle with chimichurri. Serve immediately.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a semi-hard cheese with a high melting point, making it ideal for pan-frying. It browns nicely without melting into a puddle, staying firm and chewy.

Can I use a different cheese?

Yes, you can substitute halloumi or queso blanco, which also hold up well to high heat. Avoid soft cheeses like mozzarella as they will melt too much.

How do I store leftovers?

Store leftover vegetables and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the cheese in a dry pan to restore crispness.