Roasted Vegetable Grilled Cheese Sandwich

4.96 from 48 votes

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

Course Sandwiches

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 744kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

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.

Nutrition