This sandwich mixes roasted vegetables and three soft white cheeses. It melts into a rich, warm, and crunchy meal. If you like grilled cheese ideas, try this easy grilled cheese burrito recipe for another simple twist.
why make this recipe
Make this for a fast, cozy meal that feels special. The roasted potato and carrot add texture. Three kinds of cheese give a deep, creamy melt. It is filling and uses simple pantry items.
how to make Three Cheese Roasted Vegetable Grilled Cheese
This recipe roasts vegetables, then builds and grills the sandwich. Roast the vegetables until they are tender-crisp. Layer cheese, vegetables, and more cheese on sturdy bread. Grill until the bread is golden and the cheese is fully melted.
Ingredients :
- 1 medium yellow flesh potato
- 2 large carrots
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tbs. olive oil
- sea salt and pepper to taste
- 3 types of white, soft cheese (Gruyere, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.)
- 4 slices thick, sturdy wheat bread
- 2 tbs. butter
Directions :
- Preheat the oven to 425 degrees.
- Slice the potato and carrots lengthwise into thin pieces.
- Place the sliced vegetables on a baking sheet.
- Drizzle the vegetables with olive oil.
- Remove leaves from the rosemary and thyme and sprinkle over the vegetables.
- Season the vegetables generously with sea salt and pepper.
- Roast the vegetables for 10 to 15 minutes, flipping when they start to brown.
- Remove the vegetables from the oven when they are tender-crisp with a light crust.
- Heat a skillet or griddle to 400 degrees.
- Slice the cheeses into thin pieces.
- Butter the outside of each bread slice.
- Layer cheese on one slice, add the roasted vegetables, then add more cheese on top.
- Top with the second slice of bread, butter side out.
- Grill the sandwich for 5 to 10 minutes, turning once, until the cheese melts and the bread is browned and crispy.
how to serve Three Cheese Roasted Vegetable Grilled Cheese
Cut the sandwich in half and serve hot. Add a simple green salad or a cup of tomato soup on the side. Serve right away so the cheese stays gooey.
how to store Three Cheese Roasted Vegetable Grilled Cheese
Wrap cooled sandwiches in foil and store in the fridge for up to 2 days. Reheat in a skillet or oven until the cheese melts. Do not freeze after grilling; the bread can get soggy.
tips to make Three Cheese Roasted Vegetable Grilled Cheese
Use sturdy bread so it holds the fillings. Slice the vegetables thin so they roast fast. Dry the vegetables well after roasting to avoid soggy bread. Use cheeses that melt well for the best texture.
variation (if any)
Swap in other soft white cheeses you like. Add sliced roasted bell pepper or spinach for more color. Use sourdough or a seeded loaf for different flavor and crunch.
FAQs
Q: Can I use pre-shredded cheese?
A: You can, but sliced or freshly shaved cheese melts better.
Q: How do I make it vegetarian?
A: This recipe is already vegetarian as written.
Q: Can I make it ahead?
A: Roast the vegetables ahead and cool. Assemble and grill just before eating for best texture.
Conclusion
For another take on roasted vegetable grilled cheese and more ideas, see this roasted vegetable grilled cheese recipe.