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. Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
Toss sweet potatoes and onion on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes. (For 4 servings, divide between 2 baking sheets; roast sweet potatoes on top rack and onions on middle rack.) TIP: If onion is done before sweet potatoes, remove from oven and continue roasting sweet potatoes.
Meanwhile, halve tomatoes. Finely chop cilantro; place 1 TBSP (2 TBSP for 4 servings) in a large bowl and set aside. Mince garlic until you have 1 tsp (2 tsp for 4). Halve lime. Halve, pit, peel, and dice avocado. Mince chili, removing ribs and seeds for less heat.
In a small bowl, combine remaining cilantro, half the cumin (all the cumin for 4 servings), a pinch of minced garlic, and a pinch of chili to taste. Stir in a squeeze of lime juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if you feel like something is missing. TIP: Add more lime juice and olive oil as needed to give mixture a drizzling consistency.
Slice grilling cheese into four equal-sized pieces (eight pieces for 4 servings). When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
To bowl with reserved cilantro, add sweet potatoes, onion wedges, tomatoes, avocado, a squeeze of lime juice, and a pinch of remaining chili to taste. Toss to combine, then divide between plates and top with grilling cheese. Drizzle with chimichurri and serve.