Trust us: once you try grilling cheese, you’ll want to find a way to put it in everything. Thanks to its high melting point, the cheese stays firm when you fry it in a pan. Plus, the heat only heightens its salty and savory qualities. Next to a brightly colored jumble of veggies, it feels positively rapturous, delivering bites of cheesy goodness in between bursts of tomato, creamy avocado, sweet potato, and herbs.
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel sweet potatoes, then dice into ½-inch pieces. Halve and peel onion, then cut into ½-inch wedges.
Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, about 25 minutes.
Meanwhile, halve tomatoes. Finely chop cilantro; place 1 TBSP in a large bowl and set aside. Mince garlic until you have 1 tsp (you may have a clove left over). Halve lemon. Halve, pit, and peel avocado, then dice. Mince chili, removing ribs and seeds first if you prefer less heat.
In a small bowl, combine remaining cilantro, ½ tsp cumin (we sent more), a pinch of minced garlic, and a pinch of chili (to taste). Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili as desired. TIP: Add more lemon and olive oil as needed to give mixture a loose, drizzling consistency.
Cut half the grilling cheese into ⅓-inch-thick slices (save the rest for another use). When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese and cook until browned, 1-2 minutes per side.
Add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice, and a pinch of remaining chili (to taste) to bowl with reserved cilantro. Toss to combine. Divide between plates, then top with grilling cheese. Drizzle with chimichurri and serve.