Pan-Seared Grilling Cheese with Roasted Sweet Potato and Avocado Salad

If you’ve never cooked grilling cheese before, get ready for a treat. Thanks to its high melting point, this cheese stays firm in the pan while developing a golden, crispy crust. The heat intensifies its salty, savory flavor, making it the perfect companion for a colorful jumble of roasted vegetables.

In this dish, tender sweet potatoes and red onions are roasted until caramelized, then tossed with juicy grape tomatoes, creamy avocado and a bright cilantro chimichurri. The pan-seared cheese slices are placed on top and everything gets a final drizzle of herbaceous sauce. It’s a satisfying, gluten-free meal that comes together quickly.

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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 unit 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

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Halve, peel and cut red onion into ½-inch wedges.
2. Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and browned, about 25 minutes, tossing halfway through.
3. Meanwhile, halve grape 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 scoop avocado flesh, then cut into small cubes. Mince chili pepper, removing ribs and seeds if you prefer less heat.
4. In a small bowl, combine remaining cilantro, ½ teaspoon cumin, a pinch of garlic and a pinch of chili (to taste). Stir in a squeeze of lemon and a generous drizzle of olive oil. Season with salt and pepper. Add more lemon and olive oil as needed to achieve a loose, drizzly consistency. Set chimichurri aside.
5. Take 4 oz (about half) of the grilling cheese and cut into ⅓-inch-thick slices. Reserve the rest for another use. When sweet potatoes and onions 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 taste) to the bowl with reserved cilantro. Toss gently to combine. Divide salad between plates, top with grilling cheese slices and drizzle with chimichurri. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese is ideal because it holds its shape when heated. Halloumi or paneer are good substitutes with similar high melting points.

Can I make this dish ahead of time?

The roasted vegetables and chimichurri can be prepared a day in advance and stored separately. Pan-sear the cheese and assemble just before serving for the best texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Always check labels on spices and other packaged items to be sure.