• Preheat your oven to 400° F. Line a rimmed baking sheet with parchment paper. Then spread the sweet potato slices out in a single layer. Drizzle them with the olive oil, turning to coat them on both sides. Then season with salt and pepper.
• Transfer the baking sheet to your preheated oven and roast the sweet potatoes until they are cooked, about 15 to 20 minutes. They should be tender and starting to brown in some places. Remove the baking sheet from your oven and set it aside.
• Meanwhile, toss the shredded Brussels sprouts in a medium bowl with the olive oil, vinegar, maple syrup, salt, and pepper. Set aside.

Assemble your sandwiches:

• Place a layer of sliced cheese (either cheddar or gouda) on one slice of bread. Top with 2 to 3 slices of the cooked sweet potato, about 2 tablespoons of the shredded Brussels sprouts, and then 2 to 3 slices of either the apple or pear. Place a second slice of bread on top and press down gently.
• Transfer the sandwich to the Revolution Panini Press and close it with the interlocking hinges. Then place it in the right side of your Revolution Toaster and cook following the manufacturer's instructions.
• Carefully remove the Panini Press from your toaster and lay it flat on a cutting board. Open and transfer the sandwich to the cutting board. Let it rest for about 2 minutes before slicing in half. Enjoy immediately.