Ingredients
- 1 medium red onion, peeled and sliced into 1/2-inch half-moons
- 1 small butternut squash, peeled, halved lengthwise, seeds removed and sliced into 1/2-inch slices
- 1 large carrot (or 2 small), peeled and sliced on the bias into 1/2-inch slices
- 1 large parsnip (or 2 small), peeled and sliced on the bias into 1/2-inch slices
- olive oil
- kosher salt and black pepper
- 8 ounces Gruyere cheese, freshly grated on the large side of a box grater
- 4 ounces Parmigiano-Reggiano, grated on the small side of a box grater
- 1/2 cup (1 stick) unsalted butter, plus more as needed, softened
- 8 slices sourdough bread
- 1 large garlic clove, peeled
- kosher salt
Chef notes
Roasted fall vegetables add sweet heartiness to this satisfying grilled cheese sandwich. Using a mix of hard and soft cheeses means you get both tons of flavor and maximum grilled cheese gooeyness — the best of both worlds! Feel free to swap in your favorite leftover roasted vegetables to save even more time! And don’t skip my clever garlic tip — it’s going to be your new favorite kitchen secret.
Sponsored by Better Than Bouillon.
Preparation
Preheat the oven to 400 F.
Make the roasted fall vegetables:
1.Spread the onion, squash, carrot and parsnip on a baking sheet.
2.Drizzle generously with olive oil and toss to coat.
3.Season with kosher salt and black pepper.
4.Roast, tossing once half-way, until vegetables are tender and slightly caramelized around the edges, for 20 to 25 minutes.
Build the sandwiches:
1.In a bowl, toss the grated cheeses and toss to evenly distribute.
2.On a work surface, lay the sliced bread and lightly spread some butter onto one side.
3.Top four of the slices with a handful of the cheese mixture, using half.
4.Layer in the roasted vegetables.
5.Top with the remaining cheese mixture.
6.Place the remaining slices of bread, butter-side down, to create a sandwich.
7.In a large, heavy bottomed skillet, melt 2 tablespoons of butter over medium-low heat.
8.Place two sandwiches into the griddle, using a smaller skillet or sandwich press to weigh down the sandwich, and cook until the bottom of the bread is fully toasted, 3 to 5 minutes.
9.Flip the sandwiches, adding more butter, as needed, and cook until the bottom slice of bread is fully toasted and the cheese is melted throughout, 3 to 5 minutes more.
10.Rub the top of each sandwich with the garlic clove, sprinkle with salt, halve and serve immediately; repeat with the remaining two sandwiches.
