A friend of mine, who does an excellent job at eating lots of produce, has a child with dairy allergies. Despite this, the child loves cheese and grilled cheese sandwiches. Trying to come up with an alternative, my friend came up with this version of a grilled “cheese” sandwich. The bread is still grilled, but the filling is totally healthy and totally delicious (and for the benefit of her son, totally dairy free)! When she shared the recipe with me I had to try it, and my expectations were not disappointed! This sandwich is bursting with flavor!
1 small sweet potato
1/2 cup purple onions, thinly sliced
2 TBS coconut oil
1 tsp chili power
1/2 tsp garlic powder
1/2 tsp sea salt
1 large tomato
4 pieces of 100% whole wheat bread
Wash and cook the sweet potato until it is cooked but firm. I just microwave mine for about 6-8 minutes but oven baking works too. After cooking, peel the sweet potato, and slice length-wise so that you have thick pieces of sweet potato (like steak fries).
Heat the coconut oil in a frying pan over medium-high heat and add the sweet potato pieces. Add the purple onions to the pan. Saute until the sweet potatoes are brown and crispy on both sides and the purple onions are lightly browned. Season with chili powder, garlic powder and sea salt.
Meanwhile, preheat the pancake griddle or frying pan to 350 F. or medium heat. Lightly butter or oil the bread and put it in the griddle or pan to toast until golden brown.
Mash the avocado and spread it on the slices of bread. Thinly slice the tomatoes and lay the over the avocado. Put the sweet potatoes and onions on top of the tomatoes and finish putting the sandwiches together.