Active Time: 35 minutes
Total Time: 35 minutes
Servings: 4
Nutrition Profile:
Sesame-Free
Nut-Free
High-Fiber
Vegetarian
High-Protein
Ingredients:
- 2 tablespoons of extra-virgin olive oil, divided
- 2 teaspoons of ground cumin
- 3/4 teaspoon of smoked paprika
- 1/8 teaspoon of salt
- 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick rounds (about 6 cups)
- 1 cup of thinly sliced red onion
- 1 teaspoon of cider vinegar
- 8 slices of whole-wheat bread
- 3 tablespoons of mayonnaise
- 4 teaspoons of Dijon mustard
- 4 slices of provolone cheese
Directions:
1. Preheat the oven to 400°F.
2.
3. Add the sweet potato slices to the bowl and toss well to coat.
4. Spread the coated sweet potato slices on a large rimmed baking sheet.
5. Bake in the oven for 10 minutes.
6. Meanwhile, toss the sliced red onion in the bowl with the remaining 1 1/2 teaspoons of oil until evenly coated.
7. Remove the sweet potatoes from the oven and evenly arrange the onion on top.
8. Bake for an additional 8 to 10 minutes, until the sweet potatoes are easily pierced with a fork and the onion is softened.
9.
10. Brush one side of each bread slice with about 1 teaspoon of mayonnaise and brush the other side with 1/2 teaspoon of mustard.
11. Place the bread slices, mayonnaise-side down, on a work surface.
12. Place one slice of cheese on the mustard side of 4 bread slices.
13. Evenly layer the sweet potato and onion mixture on top of each cheese slice.
14. Top with the remaining bread slices, mayo-side up.
15. Heat a large nonstick skillet over medium-high heat.
16. Cook 2 sandwiches at a time until toasted on both sides and the cheese is melted, about 2 to 3 minutes per side.
17. Repeat with the remaining 2 sandwiches.
18. Cut the sandwiches in half crosswise and serve warm.
Nutrition Information:
Serving Size: 1 sandwich
Calories: 498
Fat: 24g
Saturated Fat: 7g
Cholesterol: 24mg
Carbohydrates: 58g
Total Sugars: 12g
Added Sugars: 0g
Protein: 15g
Fiber: 8g
Sodium: 755mg
Potassium: 667mg
