More

    Three Cheese Roasted Vegetable Grilled Cheese

    Three cheese grilled cheese sliced in half on a white plate.

    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.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    A picture of Fontina, Cheddar and Gruyère Grilled Cheese with Roasted Vegetables

    Fontina, Cheddar and Gruyère Grilled Cheese with Roasted Vegetables


    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.

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

    Keywords: grilled cheese, roasted vegetables



    Recipe Card powered by Tasty Recipes logo

    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.

    Related Posts

    Brussels Sprouts with Gochujang Butter

    Shredded roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries, and blanketed with a luscious sheen of gochujang garlic butter sauce.

    Incredible Arancini

    This is the best arancini! Creamy risotto packed with melty mozzarella cheese, and fried to golden stuffed perfection.

    Bang Bang Salmon with Avocado Cucumber Salsa

    Bang Bang Salmon! Creamy, sweet, savory, and punchy. Served with some steamy rice and an avocado cucumber salsa. Weeknight perfection!

    Scallion Pancake with Eggs

    A frozen scallion pancake, loaded with eggs, spinach, avocado and chili crisp! A five minute meal perfect for breakfast, lunch, or dinner!

    Homemade Alfredo Sauce

    Creamy, silky, homemade Alfredo sauce! Perfectly smooth, wonderfully garlicky, and paired with twirly pasta.

    Sticky Gochujang Tofu with Herbs and Peanuts

    Crispy golden tofu bathed in a 5-ingredient peanut gochujang sauce that is spicy, sweet, tangy, and so delicious.

    Ridiculously Good Chicken Tacos with Green Sauce

    Just 20 minutes to get these chicken tacos on the table! Juicy, flavorful, and absolutely mindless in the best way.

    Garlic and Black Pepper Beef Skewers

    These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.