Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
1 medium sweet potato, peeled, shredded
1/8 teaspoon salt
1/3 cup Hunt's® Tomato Paste (or try Hunt's® Organic)
1 tablespoon balsamic vinegar
8 slices (1/2-inch thick) oval-shaped French bread (about 4 inches wide)
4 slices (1 oz each) Havarti cheese, cut in half
1 cup fresh baby kale, stems removed
1/4 cup butter
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 246 mg | 25% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 55 mg | 18% |
| Total Fat | 22 g | 34% |
| Iron | 4 mg | 20% |
| Calories | 427 kcal | 21% |
| Sodium | 742 mg | 31% |
| Protein | 14 g | 27% |
| Saturated Fat | 14 g | 68% |
| Sugars | 9 g | 1% |
| Vitamin C | 7 mg | 12% |
Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add sweet potato and salt; cook 5 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside. Meanwhile, stir together tomato paste and vinegar in small bowl.
Top each bread slice evenly with tomato mixture and cheese. Top 4 of the slices with sweet potato and kale. Cover with remaining bread slices. Spread butter on outside of sandwiches.
Wipe same skillet with paper towel; heat over medium heat. Cook sandwiches 3 to 5 minutes on each side or until golden brown and cheese melts. Serve immediately.
Sweet Potato and Kale Grilled Cheese Sandwiches
