by MacKenzie of Grilled Cheese Social
April is National Grilled Cheese Month, and there are so many possible variations to this delicious sandwich, you could eat a different one every day.
This recipe is a great mix of sweet and savory with slices of baked sweet potato and Wisconsin White Cheddar on sourdough bread. It’s sprinkled with cinnamon and sugar before grilling for an extra crispy crust. Enjoy!
For more grilled cheese recipes from Grilled Cheese Social, visit EatWisconsinCheese.com. And don’t forget to create your own unique grilled cheese for The 2013 Grilled Cheese Academy Recipe Showdown.
by MacKenzie of Grilled Cheese SocialServes 11teaspoons sugar
¼ teaspoon cinnamon
2 slices sourdough bread
3 ounces Wisconsin White Cheddar, shredded
½ baked sweet potato; skin removed and cut into ½-inch steaks (vertical slices)
1 tablespoon salted butterIn a small bowl or ramekin, combine sugar and cinnamon. Mix well and set aside.Layer half of the Wisconsin Cheddar onto 1 sourdough slice and cover with sweet potato steaks. Top with remaining cheese and remaining sourdough slice. Butter top sourdough slice and sprinkle half of the cinnamon and sugar mixture on top.Heat a medium skillet over medium-low heat and add sandwich, cinnamon and sugar side down*. Press down with spatula and allow to cook for 5-6 minutes until cheese starts to melt and cinnamon and sugar starts to crystalize, forming golden crust. Before flipping, butter top sourdough slice and sprinkle with remaining cinnamon and sugar. Flip sandwich, pressing down to ensure even grilling. Cook for another 3-4 minutes until both sides are golden-brown. Remove from heat and rest for at least 1 minute before serving.*Note: If your pan is too hot, the cinnamon sugar will burn before it turns into a crispy crust.