Wanna take a fan favorite cheese spread and make it a meal? Say hello to the pimento cheese veggie melt- feel free to add some sweet potato fries for maximum awesomeness.
1 sweet potato
3 ounces baby spinach
2 ounces cheddar
1/4 cup roasted red peppers
1/4 cup cream cheese
2 ciabatta rolls
salt, pepper, oil
Preheat oven to 425 degrees F.
Halve sweet potato lengthwise; cut into 1⁄2- inch thick wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and a generous pinch each of salt and pepper. Roast until golden brown and tender.
Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add spinach and a pinch each of salt and pepper; cook, stirring, until spinach is just wilted. Transfer to a cutting board and coarsely chop. Wipe out skillet.
Coarsely grate or finely chop all of the cheese. Pat red peppers dry, then coarsely chop.
In a medium bowl, use a fork to mash together cheese, chopped peppers and spinach, all of the cream cheese, and a generous pinch each of salt and pepper.
Halve ciabatta rolls, then drizzle cut sides with oil; sprinkle with a pinch each of salt and pepper. Place in reserved skillet, cut sides up, and broil on upper oven rack until lightly toasted.
Top ciabatta rolls with pimento cheese mixture. Working in batches if necessary, return skillet to upper oven rack and broil until cheese is melted and bubbling.
Serve pimento cheese veggie melts with sweet potato wedges alongside. Enjoy!