Serves 2
30 min
Three Cheese Roasted Vegetable Grilled Cheese
Recipe GLPR2cb858caaa0ea3
A sophisticated grilled cheese sandwich featuring thin slices of roasted carrots and potatoes layered with three varieties of creamy white cheese on toasted wheat bread. The vegetables are first roasted with fresh rosemary and thyme until tender with light browning, then assembled between buttered bread and grilled until the cheese melts and the exterior becomes golden and crispy.
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Ingredients
2 tablespoons butter
2 large carrots
1 medium yellow-fleshed potato
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon olive oil
Sea salt to taste
Black pepper to taste
4 slices thick, sturdy wheat bread
4 thin slices Gruyère cheese (or other white, soft cheese such as Raclette, Swiss, Gouda, Provolone, or Fontina)
4 thin slices second white cheese variety (such as Raclette or Swiss)
4 thin slices third white cheese variety (such as Fontina or White Cheddar)
Directions
Preheat your oven to 425°F. While it heats, slice the carrots and potato lengthwise into thin, flat pieces about ¼ inch thick that will lay evenly on the sandwich.
Place the vegetable slices on a baking sheet and drizzle lightly with olive oil. Strip the leaves from the fresh rosemary and thyme sprigs and scatter over the vegetables (or leave the sprigs whole and remove them after roasting). Season generously with sea salt and black pepper.
Roast the vegetables for 10–15 minutes, stirring and flipping them halfway through. They should become tender with lightly browned, slightly crispy edges. Remove from the oven when a fork pierces them easily.
Heat a large skillet or griddle over medium-high heat until it reaches about 375–400°F. Slice your three chosen white cheeses into thin, even slices.
Butter the outside of all four bread slices generously with the remaining butter. On the unbuttered side of two bread slices, layer one slice of the first cheese variety, half of the roasted vegetables, one slice each of the second and third cheese varieties, and another slice of the first cheese. Top with the remaining two bread slices, buttered side out.
Carefully place both sandwiches on the hot skillet. Grill for 5–7 minutes or until the bread is deep golden-brown and crispy. Flip and grill the second side for another 3–5 minutes until the bread is golden and the cheese inside has fully melted.
Transfer to a cutting board, let cool for 1 minute, then cut in half if desired and serve warm.
