Three Cheese Roasted Vegetable Grilled Cheese
Ingredients
- 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.
Source
Original recipe: View Original