Scrub the sweet potato, then use a knife to cut thin slices that are ¼"- ½" thick. In a large bowl, toss the slices with the coconut oil. Spread the slices out on a baking sheet. Bake for 30-40 minutes (flipping halfway), until the slices are lightly browned.
Preheat the panini press (see above for alternatives).
To assemble the sandwiches, lay four slices of bread out on a cutting board. Spread the vegan mayo on the bread. Add greens to two of the pieces of bread.
Layer the sweet potato slices over the greens. Next, add the and red onion. Drizzle the balsamic reduction over everything. Sprinkle the vegan cheese on top, then top with the other two slices of bread.
Gently transfer the sandwiches to the panini press. Grill until the cheese is melted. Transfer the sandwiches back to the cutting board and slice them in half before serving.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/01/15/vegan-balsamic-sweet-potato-grilled-cheese/