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

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Instructions

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.

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.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Lunch
Cuisine: American

Keywords: grilled cheese, roasted vegetables