Grilled Cheese

Three Cheese Roasted Vegetable Grilled Cheese

Peekaboo.

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.

Three cheese grilled cheese on a plate.

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.

Three cheese grilled cheese open with veggies.

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.

Three cheese grilled cheese sliced into several pieces.
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Fontina, Cheddar and Gruyère Grilled Cheese with Roasted Vegetables


  • Author: Pinch of Yum
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 2 1x

Description

This three cheese grilled cheese also includes sweet and salty roasted vegetables! Potatoes, carrots, fresh herbs, and cheddar. Yummy.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.
  3. 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.

Notes

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.

  • Category: Lunch
  • Cuisine: American

Keywords: grilled cheese, roasted vegetables

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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.

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32 Comments

  1. Pinch of Yum Logo
    Lizabeth K.

    Looks awesome – I love “fancy” grilled cheese! If I put vegetables on grilled cheese, it’s totally justified to overindulge, right? 🙂

    Gotta say, I’m surprised to see you near a griddle after last week!

  2. Pinch of Yum Logo

    Roasted vegetables are my absolute favorite way to eat vegetables. Roasting makes any vegetable taste totally delicious. Also, something tragic has happened. I stopped receiving updates via my RSS subscription. So I almost missed this sandwich. Am I the only one?

    1. Pinch of Yum Logo
      Lindsay

      We’re working out some kinks with our blog hosting and RSS must have gotten disrupted during the maintenance. Thanks for letting me know – you’re not the only one, and hopefully things will be back to normal soon! 🙂

  3. Pinch of Yum Logo

    Omg, your eyeballs must’ve been popping out of your head editing those pics! I consider it a win if I can keep the pics of one dish under 30. Anything more than that and I need to take breaks from staring at the screen!

    1. Pinch of Yum Logo
      Lindsay

      Uh! I could never get good pictures in 30 shots. That’s awesome/I’m jealous!!

    1. Pinch of Yum Logo
      Lindsay

      I made this because of you, Emily! You suggested that I make an extreme grilled cheese with my extra Bon Appetit cheeses and I couldn’t get the idea out of my head! 🙂

  4. Pinch of Yum Logo

    It’s okay about the 127. With desserts, I take about 200 per recipe. Half are immediately rejected due to blur or crispness issues but then I want 17 diff angles of it b/c I love desserts that much 🙂

    And grilled cheese is a close second. Looks fab!

    1. Pinch of Yum Logo
      Lindsay

      I’m glad you take as many as I do! It’s so hard to cut myself down to just a few pics!

  5. Pinch of Yum Logo

    this is such a great idea. I love roasted veggies and even more, I love making fancy grilled cheese sandwiches. This is wonderful!

  6. Pinch of Yum Logo
    modernworkinggirl

    Call me crazy, but the most alluring part of that sandwich is that amazing-looking toasted bread!!

      1. Pinch of Yum Logo
        Lindsay

        My sister is not going to college to be a nun, by the way. 🙂 Just a Catholic school.

  7. Pinch of Yum Logo

    I am newly obsessed with fontina! It somehow eluded me for my twenty-something years and now I want to melt it on top of everything! Also good call on the roasted vegetables. So sweet and delicious (healthy too!)