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Fall Veggie Grilled Cheese Sandwiches

COOK TIME
35 mins
PREP TIME
14 mins
SERVINGS
4
RATE THIS RECIPE
(4)
COOK TIME
35 mins
PREP TIME
14 mins
SERVINGS
4
RATE THIS RECIPE
(4)

Ingredients

Roasted Fall Vegetables
  • 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
Sandwiches
  • 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.