Swiss Cheese Patty Melts

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1/2-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, peel and thinly slice the shallot. Thinly slice the cheese.

While the sweet potatoes continue to roast, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two 1/4-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Transfer to a plate. Carefully drain off and discard any drippings from the pan. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the Worcestershire sauce (carefully, as the liquid may splatter)and cook, stirring frequently, 30 seconds to 1 minute, or until the shallot is coated. Turn off the heat.

Assemble the sandwiches using the bread, mustard, cooked patties, cooked shallot, and sliced cheese. Rinse and wipe out the pan used to cook the shallot.

In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches and cook, occasionally pressing down with a spatula, 2 to 4 minutes per side, or until golden brown and the cheese is melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping.) Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked sandwiches with the roasted sweet potatoes. Enjoy!