Sriracha Gouda Grilled Cheese with Sweet Potato Tots
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Description
I thought that sweet potato tots would be a fun way to add some sweet earthy flavor to grilled cheese. Once I had the sweetness, I added some bacon for saltiness, and used Roth® Sriracha Gouda for a kick! The sandwiches came out amazing with tons of gooey spicy cheese oozing out of every bite.
Ingredients
- 16 frozen sweet potato puffs (such as Alexia®)
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 4 leaves kale, coarsely chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 slices sourdough bread
- 2 tablespoons mayonnaise
- 8 (1/2 ounce) slices Sriracha-flavored Gouda cheese (such as Roth®)
- 3 slices crisp-cooked bacon, halved
Directions
- 1. Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a baking sheet.
- 2. Bake, turning over halfway through, until browned, about 24 minutes.
- 3. Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Stir in kale, salt, and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.
- 4. Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.
- 5. Melt remaining 1 tablespoon butter in skillet over medium heat. Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.
Nutrition Facts
serving: 4 sandwiches
calories: 415.9 kcal
carbohydrates: 26.1 g
protein: 14.4 g
saturated fat: 11.3 g
cholesterol: 59.7 mg
sodium: 923.1 mg
fiber: 2.2 g
sugar: 1.3 g
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