Grilled Cheese

Preheat the oven to 425°F. Trim, deseed, and dice the red bell pepper. Add the diced pepper, red wine vinegar, agave, and a pinch of salt to a small saucepan. Bring to a boil, then lower heat to medium. Cook until almost all of the liquid evaporates and the peppers are soft, about 10 to 12 minutes. Set the red pepper relish aside to cool.

Cut the sweet potato into 1 inch thick wedges. Transfer wedges to a baking sheet and toss with 2 tsp vegetable oil, ground cumin, smoked paprika, and a pinch of salt. Roast the sweet potato fries until crispy and well browned in places, about 15 to 20 minutes.

Lay the sourdough bread on a clean workspace. Spread the Vegenaise on one side of all four slices of bread. Flip them over, and spread the red pepper relish on 2 of the slices. Top with mozzarella and gently close the sandwiches, Vegenaise side up.

Place a large nonstick skillet over medium heat. Add the sandwiches and cook, occasionally pressing down with a spatula, until golden brown and the cheese has melted, about 4 to 6 minutes per side.

Cut the grilled cheeses in half and serve alongside the sweet potato fries. Relish these flavors!