Save A vibrant twist on the classic grilled cheese, featuring roasted seasonal vegetables, melty mozzarella, juicy tomatoes, and fresh basil—all sandwiched between golden, crisp sourdough slices.
I love making this sandwich for a quick lunch; it never fails to impress with its balance of roasted veggies and gooey cheese.
Ingredients
- Roasted Vegetables: 1 medium zucchini, sliced into rounds, 1 red bell pepper, sliced, 1 small red onion, sliced, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Sandwich Assembly: 8 slices sourdough bread, 8 ounces fresh mozzarella, sliced, 2 medium tomatoes, sliced, 1/3 cup fresh basil leaves, 4 tablespoons unsalted butter, softened, Balsamic glaze to drizzle (optional)
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Step 2:
- Arrange zucchini, red bell pepper, and red onion on the prepared pan. Drizzle with olive oil, salt, and pepper. Toss to coat and spread in a single layer.
- Step 3:
- Roast for 18 20 minutes, flipping halfway, until vegetables are tender and starting to caramelize. Remove from oven and set aside.
- Step 4:
- Spread butter on one side of each bread slice.
- Step 5:
- On the unbuttered side of 4 bread slices, layer mozzarella, roasted vegetables, tomato slices, and basil. Drizzle with balsamic glaze if desired.
- Step 6:
- Top each with the remaining bread slices, buttered side out.
- Step 7:
- Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches, 3 4 minutes per side, until bread is golden and cheese is melted.
- Step 8:
- Slice and serve warm.
Save My family gathers around the kitchen whenever I make this sandwich; it brings everyone together with its comforting flavors.
Required Tools
Sheet pan, parchment paper, chefs knife, skillet or griddle, spatula
Allergen Information
Contains wheat in the bread and milk in the mozzarella and butter. Double-check bread and cheese labels if allergies are a concern.
Nutritional Information
Calories: 420, Total Fat: 20 g, Carbohydrates: 44 g, Protein: 16 g per serving
Save This recipe is perfect for a quick lunch or light dinner and is highly customizable with your favorite seasonal vegetables.