I see you.
Over there in the corner, eating sweet roasted vegetables topped with slices of white cheddar in a grilled cheese. There’s no shame in that. No.Shame.At.All.
Hey kids, look at the pretty veggies! V-e-g-e-t-a-b-l-e-s!
I scream, you scream, we all scream for roasted vegetables. Roasted vegetables aren’t really vegetables, I don’t think. They taste 100 times better than any vegetable I’ve ever eaten. They’re almost as addicting as BBQ kettle chips, which, by the way, are also vegetables.
Did you know that already? I bet you did. You’re smart about food.
When you put tender-crisp rosemary roasted vegetables in between layers of melted white cheeses, you get a flavor and texture combo like no other grilled cheese I’ve ever had.
Except maybe this one. But that one doesn’t have roasted vegetables, and roasted vegetables are my life right now.
If you’re smart about anything, you’re going to make this sandwich for yourself and die in cheesy heaven. See you on the other side.
This three cheese grilled cheese also includes sweet and salty roasted vegetables! Potatoes, carrots, fresh herbs, and cheddar. Yummy.
- 1 medium yellow flesh potato
- 2 large carrots
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tbs. olive oil
- sea salt and pepper to taste
- 3 types of white, soft cheese (Gruyère, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.)
- 4 slices thick, sturdy wheat bread
- 2 tbs. butter
- Preheat the oven to 425 degrees. Slice the potato and carrots lengthwise, making thin pieces that will lay flat on the sandwich. Place on a baking sheet and drizzle with olive oil. Pull leaves off herbs and sprinkle over vegetables (or use whole sprigs, but remove after roasting). Season generously with salt and pepper.
- Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.
- Heat a skillet or griddle to 400 degrees. Slice the cheese into thin pieces. Butter the bread on the outside; layer with cheese, vegetables, and cheese. Grill for 5-10 minutes or until cheese is melted and outside of bread is browned and crispy.
You can also grate some of the cheese instead of slicing it, and sprinkle it on top of the layers to help it fill in between the vegetables.
Cooking this on a griddle/panini press helped press the sandwich down to an edible size. You could also use a heavy pan or brick to get the same effect.
If I tell you that I took 127 pictures of this melted cheesey goodness, will you understand how much I love this sandwich?
Because I did that.