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Preheat oven to 400°F. Stir 1 ½ tablespoons oil, cumin, smoked paprika and salt in a large bowl until well combined. Add sweet potato slices; toss well to coat. Spread on a large rimmed baking sheet. Bake for 10 minutes.
Meanwhile, toss onion in the bowl with the remaining 1 ½ teaspoons oil until evenly coated.
Remove the sweet potatoes from the oven; arrange the onion evenly over the sweet potatoes. Bake until the sweet potatoes are easily pierced with a fork and the onion is softened, 8 to 10 minutes. Remove from oven; drizzle with vinegar.
Brush 1 side of each bread slice with about 1 teaspoon mayonnaise and brush the other side of each with ½ teaspoon mustard. Place on a work surface, mayonnaise-side down.
Place 1 slice of cheese on the mustard side of 4 slices. Evenly layer sweet potato and onion mixture on top of each cheese slice. Top with the remaining bread slices, mayonnaise-side up.
Heat a large nonstick skillet over medium-high heat. Cook 2 sandwiches until toasted on both sides and the cheese is melted, 2 to 3 minutes per side. Repeat with the other 2 sandwiches. Cut in half crosswise; serve warm.