Tuesday, August 26, 2014

Roasted Vegetable Grilled Cheese Sandwich

I love to roast vegetables!  Roasting brings out the natural sweetness in the veggies and gives them a whole new taste.  Plus it's easy!  I tend to make more than we can eat at suppertime (probably because my son "pretends" to eat his veggies tsk tsk tsk).  But, the left overs make a mean sandwich for lunch the next day.

First, this is how I roast the vegetables:

You can roast any vegetable you like.  Some of my favorites are broccoli, carrots, onions, zucchini, tomatoes and peppers.  All you do is cut the vegetables into similar size pieces (clean and dry them first), lay them on a cookie sheet, drizzle with a little olive oil, then sprinkle with salt and pepper.  Using clean hands, toss them around to evenly distribute the oil, salt and pepper.  Put them into a hot oven (preheated to 400 degrees) for about 15-20 minutes or until soft and a little charred on the ends.  Easy peasy! (get it, peas-y.  Sorry, bad vegetable pun)

Anyway, if you are gonna roast vegetables, roast a lot.  That way you will have left overs.  You can throw them into pasta or rice or soup or make this grilled cheese sandwich.


2 slices good bread (I like to use 12 grain bread, but french bread is good too)
a little softened butter (to spread on the bread)
a good melting cheese (whole milk mozzarella, monterey jack, American)
leftover roasted vegetables, warmed up

Heat a skillet (I like cast iron, but a non-stick works, too) over medium-high heat.  Spread softened butter on one side of each slice of bread.  Place one slice of bread butter side down into hot skillet.  Lay cheese on top.

Then, spoon on some warm vegetables.

Lay more cheese on top of the veggies, then place the other slice of bread butter side up.

Let this toast up until the bottom is golden brown.  Be careful not to burn it!  Once toasted and golden, use a spatula to flip it over.

Press lightly with the spatula to help the cheese adhere.  The cheese is like the glue that holds the sandwich together (that's why I put it on both sides of the veggies).  Once the second side is toasted and golden, it's done!  Remove from the skillet to a cooling rack.  If you lay it on a plate and walk away, the bottom will get soggy.  Gross!  You want this nice and crispy.  Once it has cooled for just a few minutes, cut it in half, if desired.  I like to cut mine in half so I can see all the gooey goodness inside!

You can throw anything on this sandwich!  Add some pepperoni or salami for an antipasto sandwich.  Add deli ham or turkey.  Add some hummus or bean sprouts or avocado.  It's the perfect medium for left overs!  And quite possibly the perfect lunch.  

No comments:

Post a Comment