I love to cook, but I’m also all about easy meals. We eat almost 100% of our meals at home, and when it comes to dinner, I find that the meals that are made up of fresh veggies, a little dairy, loads of flavor, and come together in 30 minutes or less, are the ones that I repeat over and over. And this Grilled Veggie Sandwich with Aged Cheddar and Balsamic Reduction hits all those points!
I rarely follow a recipe when I cook, even my own, I can’t help but vary things up a bit each time I make something. But essentially, that’s my criteria for a dish to be on the regular rotation; easy, healthy, and tasty. If it takes more than 30-45 minutes, I need it to make enough for leftovers so it feeds us twice! Ha!
I also love meals like this one that can be easily altered to feed little ones. My ten month old isn’t eating much in the way of bread right now, but she loves roasted sweet potatoes, cheese of any sort, and of course watermelon. And while my nearly three-year old doesn’t exactly want caramelized onions on his sandwich, he’ll happily eat a grilled veggie sandwich with sweet potato, aged cheddar, spinach and balsamic reduction.
Grilled Veggie Sandwich with Aged Cheddar and Balsamic Reduction
Ingredients
- 8 slices bread of choice {I used Canyon Bakehouse Honey Oat Glutenfree}
- 1/2 large sweet potato cut into 1/8-1/4” slices
- 1 small sweet onion thinly sliced
- 4 slices aged white cheddar cheese
- fresh spinach
- Balsamic Reduction
- Garlic Aioli
Instructions
- Preheat oven to 400 degrees and line baking sheet with nonstick spray, lay sliced sweet potatoes out in single layer. Bake for 15 minutes or until cooked through, flipping halfway through.
- Meanwhile, add sliced onions to sauce pan with a little coconut oil and cook over medium heat, stirring frequently until caramelized.
- Assemble sandwiches by spreading garlic aioli on bread, then layer cheese, sweet potatoes, caramelized onions, spinach and a drizzle of balsamic reduction, then grill using panini maker or place in oven at 350 degrees for 3-5 minutes.