1/2medium sweet potatosliced into rounds about 1/4" thick
1tablespoonolive oil
1/2teaspoondried rosemary
salt & pepper
For caramelized red onions
1/2small red onionsliced
1tablespoonolive oil
pinchof salt
For the sandwich
2sliceshearty bread of any kind
1tablespoonmelted butter
2tablespoonshoney mustard
roasted sweet potatoes
6slicescheddar
1large tuscan kale leaftorn into pieces
1/4large green applesliced
caramelized red onions
2ouncesabout 4 slices leftover ham (or deli sliced ham)
Instructions
For roasted sweet potatoes
Preheat oven to 425 degrees.
Place sweet potato rounds on greased or silicone mat lined baking sheet. Drizzle with olive oil and season with rosemary, salt and pepper.
Roast for about 20-25 minutes, flipping half way through until softened and golden brown around the edges.
For caramelized red onions
Place olive oil in a small sauce pot over medium heat.
Add onions and salt, reduce heat to medium-low and cook, stirring often until softened and starting to turn golden brown. Remove from heat and set aside.
For the sandwich
Brush one side of both pieces of bread with the melted butter.
Turn the bread slices over and spread the Sabra Spreads honey mustard on each piece.
Place the cheddar on top of the honey mustard spread on one piece of bread and continue layering in this order: sweet potatoes, kale, apple slices, red onions and ham. Place the other piece of bread on top with the buttered side up.
Place the sandwich in a pre-heated skillet and press down firmly with a large spatula to help melt the cheese.
Flip after 2-3 minutes once bread is golden and crispy on the bottom and repeat on the other side.