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 and 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.
Meanwhile, halve tomatoes. Finely chop cilantro leaves and stems; place 1 TBSP (2 TBSP for 4 servings) in a large bowl and set aside. Mince garlic. Halve lemon. Halve, pit, peel, and dice avocado. Mince chili.
In a small bowl, combine remaining cilantro, half the cumin (all for 4 servings), a pinch of garlic, and a pinch of chili to taste. Stir in a squeeze of lemon juice and a large drizzle of olive oil. Season with salt, pepper, and more garlic and chili if desired. TIP: Add more lemon juice and olive oil as needed until mixture reaches a drizzling consistency.
Cut half the grilling cheese (all the grilling cheese for 4 servings) into ⅓-inch-thick slices. When sweet potatoes and onion are almost done, heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
To bowl with reserved cilantro, add tomatoes, sweet potatoes, onion, avocado, a squeeze of lemon juice, and a pinch of remaining chili to taste; toss to combine. Divide between plates and top with grilling cheese. Drizzle with chimichurri and serve.