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.
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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)
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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.
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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
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This recipe is perfect for a quick lunch or light dinner and is highly customizable with your favorite seasonal vegetables.
