Sweet Potato, Kale & Toma Grilled Cheese
Makes 2 sandwiches
1 medium sweet potato, scrubbed and sliced into thin rounds (about ⅛-inch)
2 tablespoons olive oil, divided
½ small red onion sliced
2 leaves Dino kale, spines removed and sliced into ribbons
4 tablespoons butter, softened
4 ½-inch slices Rize Up Bakery Sourdough Ube Bread
6 ounces shredded Point Reyes Toma
Preheat oven to 400F. Place sweet potato rounds in a small bowl and drizzle with one tablespoon of the olive oil. Toss well. Season with a pinch of salt. Place on a baking sheet and roast for 10-15 minutes or until fork tender. Remove from oven and set aside.
In a small skillet, heat the remaining tablespoon of olive oil. cook the onions over medium heat with a pinch of salt, stirring until soft and beginning to brown. Add kale and stir until it is just starting to wilt. Remove pan from heat.
Butter the outside of each slice of bread generously, then place on a work surface with the buttered side down. Evenly distribute half of shredded Toma on 2 slices of bread. Top with equal amounts of onion and sweet potatoes. Top with the rest of the shredded Toma before closing with remaining bread slices, buttered-side-up.
Heat a large nonstick skillet over medium heat. Working in batches, if needed, cook sandwiches, flipping frequently, until bread is golden brown and cheese is melted.