Layers of golden harvest flavors pressed into one perfect sandwich

When the air turns crisp and the trees show off their autumn colors, nothing feels more comforting than a toasty fall sandwich. This Golden Harvest Panini layers roasted sweet potato, melty cheese, and a touch of cranberry or fig between slices of buttery, crusty bread. It’s sweet, savory, and just the kind of sandwich you’d want after a fall day at the orchard, a pumpkin patch adventure, or a cozy afternoon at home.

Why You’ll Love This Recipe

• Sweet and savory layers that highlight roasted sweet potato, sharp cheddar, and cranberry sauce or fig jam
• Perfect autumn sandwich for lunch, dinner, or a seasonal weekend bite
• Easy to make with simple ingredients but tastes café-quality
• Versatile enough to swap cheeses or jams to match your flavor cravings

Ingredient Notes

• Sweet potato- Roasting brings out natural caramelized sweetness. Slice thinly so it cooks evenly and layers well in the sandwich.
• Cheese- Sharp white cheddar adds a bold bite, while smoked gouda brings a mellow, smoky flavor. Use one or combine both for balance.
• Cranberry sauce or fig jam- Adds just the right touch of sweetness and tang. 
• Bread – Ciabatta, sourdough, or focaccia all hold up to pressing without going soggy. 

Before You Bake

Do I need to peel the sweet potato?
Yes, peeling helps the slices cook evenly and keeps the texture soft inside the panini. If you prefer the skin on for extra fiber, slice very thin so it doesn’t make the sandwich tough.

Can I prep the sweet potatoes ahead of time?
Definitely. Roast the slices up to 2 days in advance, then store them in an airtight container in the fridge. Warm them briefly before layering into the panini so they melt with the cheese.

What’s the best bread to use?
Go with something sturdy like ciabatta, sourdough, or focaccia. Soft sandwich bread won’t hold up well in a panini press.

Golden Harvest Panini

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• Author: Taryn Camp

Ingredients

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• Crusty bread (ciabatta, sourdough, or focaccia)
• 1 medium sweet potato, peeled and thinly sliced
• 1 tbsp olive oil
• Salt, pepper, and a pinch of cinnamon
• 3 oz sharp white cheddar, smoked gouda, or a mix of both
• 2 tbsp cranberry sauce or fig jam
• Handful of baby spinach or arugula
• Butter, for grilling

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the sweet potato slices with olive oil, salt, pepper, and cinnamon. Arrange in a single layer and roast for 18–20 minutes, flipping halfway, until golden and tender.
3. Spread cranberry sauce or fig jam on one slice of bread. Layer with roasted sweet potato, cheese, and greens. Top with the second slice of bread.
4. Butter the outsides of the sandwich. Grill in a panini press or skillet over medium heat until the bread is golden brown and the cheese is melted, about 3–5 minutes per side.
5. Slice and serve warm.

FAQ

Can I make this without a panini press?
Yes, just cook it in a skillet with a heavy pan on top to press it down. Flip halfway for even browning.

What cheese pairs best with sweet potato?
Sharp white cheddar gives a bold contrast, while smoked gouda adds richness. Use whichever flavor profile you like best or mix both.

Can I freeze the panini?
It’s best enjoyed fresh. If you want to freeze, only prep the roasted sweet potatoes in advance. Assemble and grill the sandwich when ready to eat.

Is this panini vegetarian?
Yes, there’s no meat in this recipe. Just be sure to use vegetarian-friendly cheese if that’s important to you.

Can I use something other than cranberry sauce or fig jam?
Absolutely, apple butter, apricot preserves, or even a drizzle of honey all work beautifully with roasted sweet potato and cheese.

Sprinkle of Fun

Turn your Golden Harvest Panini into the star of a fall picnic! Pack these sandwiches in a basket with a plaid blanket, a thermos of spiced cider, and a few crisp apples. Head to a local orchard or park, and enjoy your panini surrounded by colorful leaves. Bonus: bring along a notebook and sketch the scenery while you snack.