Veggie Grilled Cheese Sandwiches
Updated Dec 25, 2025
This Roasted Vegetable Grilled Cheese Sandwich is the ultimate sandwich made with two cheeses, oven-roasted veggies and sourdough bread!
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A Grilled Cheese with Veggies
Upgrade your classic grilled cheese by making this roasted vegetable grilled cheese sandwich. The roasted vegetables add more nutrients, flavor and texture, and really make the grilled cheese feel like a complete meal that’s more filling and satisfying. Feel free to swap the vegetables with anything you like.
Happy Cooking!
– Yumna
Veggie Grilled Cheese Sandwich Ingredients
- Bread: I like to use thick sourdough bread for these grilled veggie sandwiches, but feel free to sub in your go-to grilled sandwich bread.
- Cheese: Havarti and Gouda are my favorite cheeses for this sandwich recipe, but any melty cheese will work, here!
- Butter: I use unsalted butter to cook these sandwiches. Olive oil or mayonnaise also work.
- Vegetables: My go-to veggies for these sandwiches are red onion, green and yellow zucchini, eggplant, and red bell pepper, but you can experiment with whatever you have on hand.
How to Make Veggie Grilled Cheese Sandwiches
Cook the grilled cheese sandwich until golden brown and cheese is melted.
Veggie Grilled Cheese Sandwich
This Roasted Vegetable Grilled Cheese Sandwich is the ultimate sandwich made with two cheeses, oven-roasted veggies and sourdough bread!
Video
Ingredients
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 eggplant sliced
- 1 red pepper sliced
- ¼ cup red onions sliced
- Olive oil spray
- ½ teaspoon dill
- Salt and pepper to taste
- 2 tablespoons butter
- 4 slices thick bread
- 4 ounces Dill Havarti cheese divided
- 4 ounces Gouda cheese divided
Instructions
- Preheat oven to 400°F. Toss the vegetables with olive oil spray and dill and season with salt and pepper. Spread out on a baking sheet and roast for 10 minutes, until vegetables are slightly tender.
- Brush the melted butter on one side of the bread slices.
- In a large cast iron skillet or electric griddle over medium low heat, place one slice of bread on the skillet, buttered side down. Add half the Dill Havarti cheese on top of the bread, then layer with half the roasted vegetables, followed by half the Gouda cheese. Top with a bread slice, buttered side up.
- Cook grilled cheese sandwich until golden brown and cheese is melted, about 4-6 minutes on each side. Repeat for the second sandwich.
Notes
My Top Tip: Use medium-low or low heat! This is how you melt the cheese without burning the bread. It takes some patience, but it’ll give you the optimal gooey-crunchy grilled cheese texture.
Storage: I recommend enjoying your sandwich as soon as it’s made, but if you do have leftovers, you can wrap the sandwich in aluminum foil to keep it warm for a couple hours at room temperature, or store it in the fridge in an airtight container for up to 3 days. To reheat, place it on a pan or in a toaster oven until the cheese melts.
Nutrition
Calories: 744kcal, Carbohydrates: 51g, Protein: 38g, Fat: 44g, Saturated Fat: 27g, Cholesterol: 144mg, Sodium: 1255mg, Potassium: 1355mg, Fiber: 11g, Sugar: 19g, Vitamin A: 3425IU, Vitamin C: 116.7mg, Calcium: 922mg, Iron: 3.5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t use too much cheese. I know it can be tempting to pile on the cheese, but it’s better to aim for 1 or 2 ounces of cheese per sandwich depending on how thick your bread is so that it’s contained inside the sandwich and not all over the pan.
- Use medium-low or low heat. This is how you melt the cheese without burning the bread! It takes some patience, but it’ll give you the optimal gooey-crunchy grilled cheese texture.
- Flip your sandwich right when the cheese starts to melt. You want to watch the cheese slowly for first signs of melting. And when that happens, flip over the sandwich to completely melt the cheese right away (before you see any burning). It should take 4-6 minutes per side.
Serving Ideas
- Serve with soup. I love serving this veggie grilled cheese with a classic tomato soup, as well as a creamy chicken noodle soup, or a white bean soup.
- Make a side salad. For something light on the side of this gooey, cheesy sandwich, I like to make a fresh garden salad, a simple green salad, or a Mediterranean chopped salad.
Comments
This sounds heavenly, unfortunately I don’t do dairy. Wondering if you had made it using vegan cheeses and how it turned out and if so what cheeses. TIA
Ps giving 4 stars just because I couldn’t eat but sounds so yummy!
I haven’t tried it with vegan cheese, but I would suggest trying it with a vegan cheddar!
There is a restaurant (Dutch Kitchen) south of Scranton, PA (Frackville to be exact) that serves a toasted veggie and cheese sandwich much the same as this. Homemade bread, Swiss and mozzarella cheeses, grilled red onion and green pepper, and a slice of fresh tomato. Heaven!
So glad you enjoyed it!
Best sandwich with all those roasted vegetables and Dill Havarti Cheese.
I make this regularly and it is delicious! TJs has the perfect dill havarti 😉
Yum! So glad you like it! And I’ve had their dill havarti -yummmm!
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