Pair this hearty sandwich with a steaming bowl of soup for the ultimate fall warm-up.


Preparation Time: 5 mins

Total Time: 20 mins

Serves: 4



1 large sweet potato, peeled and sliced thinly (about 3/4 lb)

1/4 cup olive oil, divided

1/4 tsp each salt and pepper

8 slices multigrain bread

2 tbsp Dijon mustard

3 cups shredded old white Cheddar cheese

1 apple, peeled and sliced thinly



Add liquid to drip tray and preheat Kenyon City Grill® to medium-high. Toss sweet potato with 1 tbsp olive oil, salt and pepper; grill for 3 to 5 minutes per side or until tender.


Spread 4 slices of bread with mustard; sprinkle with some of the Cheddar, then layer apple slices over top. Sprinkle with some more of the Cheddar, then layer sweet potato over top; sprinkle with remaining Cheddar. Cap with remaining slices of bread.


Brush outsides of sandwiches with remaining olive oil. Grill for about 3 minutes per side, flattening with spatula, until bread is nicely grilled and cheese is melted.


Tip: For a boldly flavored grilled cheese, substitute crumbled blue cheese for the Cheddar cheese.

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