Stir 1 1/2 tablespoons oil, cumin, smoked paprika and salt in a large bowl until well combined.
Add sweet potato slices; toss well to coat.
Spread on a large rimmed baking sheet.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Bake for 10 minutes.
Meanwhile, toss onion in the bowl with the remaining 1 1/2 teaspoons oil until evenly coated.
Remove the sweet potatoes from the oven; arrange the onion evenly over the sweet potatoes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Remove from oven; drizzle with vinegar.
Place on a work surface, mayonnaise-side down.
Place 1 slice of cheese on the mustard side of 4 slices.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Evenly layer sweet potato and onion mixture on top of each cheese slice.
Top with the remaining bread slices, mayonnaise-side up.
Heat a large nonstick skillet over medium-high heat.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Repeat with the other 2 sandwiches.
Cut in half crosswise; serve warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
