Apple and Sweet Potato Grilled Cheese

featured in Fall


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

Prep time:


Cook time


Total time






large sweet potato, peeled and sliced thinly (about 3/4 lb):
olive oil, divided:
1/4 cup
salt and pepper:
1/4 tsp each
multigrain bread:
8 slices
dijon mustard:
2 tbsp
shredded old white Cheddar cheese:
3 cups
apple, peeled and sliced thinly:
  1. Add liquid to drip tray and preheat Kenyon 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.
  2. 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.
  3. 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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