Roasted Vegetable Grilled Cheese Sandwich

4.96 from 48 votes

This Roasted Vegetable Grilled Cheese Sandwich is the ultimate sandwich made with two kinds of cheese, oven-roasted veggies & golden buttery sourdough bread

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This blog post is sponsored by Roth Cheese, although the content represents my own personal opinion/experience.

I love how there’s a holiday for most popular foods nowadays. And I think that’s a fabulous thing! Today is National Grilled Cheese Day, and there’s one easy clear way to celebrate. I’m upgrading my classic grilled cheese with this roasted vegetable grilled cheese sandwich – made with two kinds of cheese! It is a celebration after all 😉

Final roasted vegetable grilled cheese sandwich with a knife nearby
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Best cheese to use

Two words: flavorful and melty! So that means there are lots of options to choose from and so many combinations that will taste great. For classic grilled cheese, go with American cheese. But for more of an adult grilled cheese, which is kinda what we’re going for here, I recommend combining two types of cheese – one that has the bigger flavor profile and another with a milder sweeter taste.

First, I use Dill Havarti, which is a semi-hard cheese that has a mild and sweet flavor. It’s perfect for grilled cheese because of how beautifully it melts and the dill pairs so well with roasted vegetables to give it a spring flavor!

Slicing Havarti cheese on a cutting board

Second, I use Gouda cheese, which is another semi-hard cheese with a sweet and buttery taste. I love using Gouda cheese in grilled cheese sandwiches because it’s subtle in taste but melts very well.

Slicing Gouda cheese on a cutting board

Both types of cheese are Roth. The brand is known for its high quality and amazing flavor! The milk used to make the cheese is all sourced from local family farms within 60 miles of their creameries. And their cheeses are all natural, rBST-free and all flavorful! Whatever brand you pick, make sure it’s made with high quality ingredients to give you the best results.

Best bread for grilled cheese

For this adult grilled cheese, think beyond sliced white bread. You want to look for something thick, crusty and sturdy. Some options are sourdough bread, multi-grain or ciabatta. I use sourdough in this case to make my grilled cheese sandwich.

How to make a grilled cheese sandwich

These are the ingredients I start with:

  • Thick sourdough bread
  • Two types of cheese
  • Butter
  • Any vegetables
Ingredients to make grilled cheese sandwich - bread, Roth cheese, butter and assorted vegetables

For this roasted vegetable grilled cheese sandwich, I spray the vegetables with a touch of olive oil and sprinkle some dried dill along with salt and pepper. Then I roast them in the oven to allow the veggies to soften slightly.

Sliced vegetables on a baking dish before roasting

Now it’s time to build the sandwich. And my advice is to build it right in the pan at medium-low or low heat. Start with the bread buttered side down. Add one type of cheese, then add the roasted vegetables.

Collage showing the grilled cheese sandwich in the making with cheese and the vegetables

Add another type of cheese, followed by the second piece of bread, buttered side up.

Collage showing the grilled cheese sandwich in the making with another layer of cheese and then the buttered bread on top

You want to cook it low and slow so that the cheese melts without the bread burning. Once the cheese starts to melt, flip the sandwich and cook until fully melted.

Golden crust on the outside and oozy melted cheese on the inside!!

Completed grilled cheese sandwich on a cutting board

Tips for how to make the best grilled cheese

  1. Don’t use too much cheese. That seems like bad advice for a grilled cheese sandwich. But honestly, I’ve made the mistake of using too much cheese. What ends up happening is fried cheese on the pan. That’s yummy, don’t get me wrong, but we want to contain the cheese in the sandwich. Aim for 1 – 2 ounces of cheese for a sandwich depending on how thick the bread is.
  2. Use medium-low or low heat to melt the cheese without burning the bread. It takes some patience, but that’s how you make sure the cheese melts enough to give you the best sandwich.
  3. Flip 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. It should take 4-6 minutes per side.
  4. Press gently with a spatula while the grilled cheese sandwich is cooking. This helps to evenly cook the bread and helps melt the cheese more evenly as well.
Close up shot of grilled cheese sandwich

This is a hearty filling sandwich oozing with melting cheese goodness. It’s a perfectly melty-crisp grilled cheese sandwich that you can customize with different vegetables, different cheese and seasoning. Celebrate National Grilled Cheese Day with this delicious, decadent and yet super simple recipe!

More sandwich recipes:

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Roasted Vegetable Grilled Cheese Sandwich

This Roasted Vegetable Grilled Cheese Sandwich is the ultimate sandwich made with two kinds of cheese, oven-roasted veggies & golden buttery sourdough bread
5 from 48 votes
Servings 2 servings
Course Sandwiches
Calories 744
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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  • 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


  • 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.


Storage: I recommend enjoying the sandwich as soon as it’s made. However, if you do have leftovers, you can wrap the sandwich in an aluminum foil to keep it warm for a couple hours at room temperature. Or store it in the fridge in an airtight container for a couple days. To reheat, place it on a pan or in a toaster oven until the cheese melts.
Substitutes: Feel free to substitute different kinds of cheese or vegetables. It’s a very flexible and forgiving recipe.
Serving Size: One serving is one whole grilled cheese sandwich with about 4 ounces of cheese in each.


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.

Cuisine American
Course: Sandwiches

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Recipe Rating


  1. Carol says:

    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!

    1. Yumna says:

      I haven’t tried it with vegan cheese, but I would suggest trying it with a vegan cheddar!

  2. Annette Sweetser says:

    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!

    1. Yumna J. says:

      So glad you enjoyed it!

  3. Amy says:

    Best sandwich with all those roasted vegetables and Dill Havarti Cheese.

  4. Jen says:

    I make this regularly and it is delicious! TJs has the perfect dill havarti 😉

    1. Yumna Jawad says:

      Yum! So glad you like it! And I’ve had their dill havarti -yummmm!

  5. Shayne says:

    Testing a comment