Veggie Melts

Updated at: Thu, 17 Aug 2023 10:04:27 GMT

Step 1

Preheat oven to 425°F with racks in the upper and lower third. Halve sweet potato lengthwise; cut into ½-inch thick wedges (no need to peel). Toss on a rimmed baking sheet with 2 tablespoons oil and a generous pinch each of salt and pepper. Roast on lower oven rack until golden-brown and tender, about 20 minutes, flipping after 15. Remove from oven and switch oven to broil.

Step 2

Heat 2 teaspoons oil in a medium skillet over medium-high. 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 and reserve for step 4.

Step 3

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; set aside for step 5.

Step 4

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, 1–2 minutes per side (watch closely)

Step 5

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, 2–3 minutes (watch closely). While cheese melts, reheat sweet potatoes on lower oven rack, if necessary. Serve pimento cheese veggie melts with sweet potato wedges alongside.

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