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Roasted vegetable grilled cheese sandwich with melted three cheese filling and roasted carrots and potatoes

Three Cheese Roasted Vegetable Grilled Cheese Recipe

This three cheese roasted vegetable grilled cheese recipe combines a crispy toasted bread exterior with a rich, melty cheese filling and tender roasted vegetables. It is a comforting, flavorful sandwich that is perfect for an easy meal or cozy gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium yellow flesh potato, thinly sliced
  • 2 large carrots, thinly sliced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon olive oil
  • Sea salt, as needed
  • Black pepper, as needed
Grilled Cheese Assembly
  • 3 types of thinly sliced white soft cheese, such as Gruyere, Raclette, Swiss, Gouda, Provolone, Fontina, or White Cheddar
  • 4 slices thick sturdy wheat bread
  • 2 tablespoons butter

Method
 

Roasting
  1. Preheat the oven to 425°F / 220°C.
  2. Spread the sliced potato and carrots in a single layer on a baking sheet.
  3. Coat the vegetables with olive oil, strip the rosemary and thyme leaves from the stems, and distribute the herbs over the vegetables.
  4. Season the vegetables with sea salt and black pepper.
  5. Roast for 10 to 15 minutes, turning once as they start to brown, until the vegetables are tender-crisp with a lightly browned exterior.
Assembly and Grilling
  1. Warm a skillet or griddle to 400°F / 205°C.
  2. Cut the white cheeses into thin slices and spread butter on one side of each bread slice.
  3. Place cheese on the unbuttered side of one bread slice, add the roasted vegetables, then cover with another layer of cheese.
  4. Top with the second bread slice, keeping the buttered side facing outward.
  5. Grill the sandwich for 5 to 10 minutes, flipping once, until the bread is crisp and browned and the cheese has melted completely.
Serving
  1. Allow the sandwich to rest for 1 minute, then slice it in half and serve hot.

Notes

Roast the vegetables until they are tender-crisp, and avoid using wet vegetables when building the sandwich to help maintain a crisp bread texture.