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Three Cheese Roasted Vegetable Grilled Cheese

This grilled cheese sandwich combines melted cheeses with roasted vegetables and a crispy wheat crust for a rich and indulgent meal that can be enjoyed for lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium yellow flesh potato
  • 2 large carrots
  • 1 sprig fresh rosemary Remove leaves before use
  • 1 sprig fresh thyme Remove leaves before use
  • 1 tablespoon olive oil
  • to taste sea salt
  • to taste pepper
Cheese and Bread
  • 3 types white, soft cheese (e.g. Gruyere, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar) Choose cheeses with different melt qualities
  • 4 slices thick, sturdy wheat bread For best structure and flavor
  • 2 tablespoons butter Use room-temperature butter for even browning

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Slice the potato and carrots lengthwise into thin pieces.
  3. Place the sliced vegetables on a baking sheet.
  4. Drizzle the vegetables with olive oil.
  5. Remove leaves from the rosemary and thyme and sprinkle over the vegetables.
  6. Season the vegetables generously with sea salt and pepper.
  7. Roast the vegetables for 10 to 15 minutes, flipping when they start to brown.
  8. Remove the vegetables from the oven when they are tender-crisp with a light crust.
Grilling
  1. Heat a skillet or griddle to 400°F (200°C).
  2. Slice the cheeses into thin pieces.
  3. Butter the outside of each bread slice.
  4. Layer cheese on one slice, add the roasted vegetables, then add more cheese on top.
  5. Top with the second slice of bread, butter side out.
  6. Grill the sandwich for 5 to 10 minutes, turning once, until the cheese melts and the bread is browned and crispy.
  7. Cut the sandwich in half and serve hot.

Notes

Serve with a simple side salad or cup of tomato soup. A small ramekin of mustard or a light herb aioli makes a great sauce. Garnish with thyme or microgreens for presentation. Roast vegetables separately if preparing ahead to keep them crisp.