Save to Pinterest The first time I made this sandwich, I was trying to use up vegetables from my farmers market haul that were starting to look a little tired. Roasting them transformed everything into something sweet and concentrated, and when I tucked them between buttery bread with fresh mozzarella, my kitchen smelled like an Italian restaurant.
Last summer, my sister came over for lunch and was skeptical about vegetables in her grilled cheese. She took one bite, went silent for a full minute, and then asked if I could teach her how to make it. Now its her go-to Sunday lunch.
Ingredients
- 1 medium zucchini, sliced into 1/4-inch rounds: Thin slices cook evenly and get tender without becoming mushy
- 1 red bell pepper and 1 yellow bell pepper, seeded and sliced into strips: The mix of colors looks beautiful and the peppers develop this natural sweetness when roasted
- 8 slices rustic sourdough or Italian bread: Sturdy bread holds up well to all those vegetables and cheese
- 8 oz (225 g) fresh mozzarella, sliced: Fresh mozzarella melts into these amazing creamy pockets
- 2 medium ripe tomatoes, sliced: Pat them dry with paper towels so your bread stays crispy
- 1/2 cup fresh basil leaves: Tuck them in between the hot ingredients so they wilt slightly and release their aroma
- 4 tbsp unsalted butter, softened: Soft butter spreads evenly without tearing the bread
- 2 tbsp extra-virgin olive oil: This coats the vegetables for that perfect caramelized roast
- Salt and freshly ground black pepper: Season generously since roasted vegetables can handle it
- Balsamic glaze: Just a drizzle adds this incredible tangy sweetness that cuts through the rich cheese
Instructions
- Roast the vegetables:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the zucchini rounds and pepper strips in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 18 to 20 minutes, turning once halfway through, until theyre tender and have these gorgeous caramelized edges.
- Prep your bread:
- While the vegetables roast, spread a thin layer of softened butter on one side of each bread slice. This is going to give you that golden, crunchy exterior that makes grilled cheese so satisfying.
- Build your sandwiches:
- On the unbuttered side of four bread slices, layer the roasted vegetables first, then mozzarella slices, tomato, and fresh basil. Add a little more salt and pepper, and drizzle with balsamic glaze if you are using it. Top with the remaining bread slices, buttered side facing out.
- Grill to perfection:
- Heat a large skillet or griddle over medium heat. Cook the sandwiches for 3 to 5 minutes per side, pressing down gently with your spatula, until the bread is deeply golden and the cheese is melting out the sides.
Save to Pinterest This sandwich has become my comfort food of choice, especially on rainy afternoons when I want something warm and substantial but still fresh. Its the kind of meal that makes you slow down and appreciate every bite.
Making It Your Own
I have discovered that adding grilled eggplant or roasted mushrooms takes this sandwich to another level. The earthy mushrooms pair beautifully with the bright tomatoes and creamy mozzarella.
Bread Matters
After trying different breads, I have found that a slightly dense sourdough or rustic Italian loaf works best. It creates this substantial crunch while the inside stays soft and gooey. Whole wheat or gluten free bread can work if that is what you need.
Serving Suggestions
I love serving these alongside a simple green salad dressed with lemon vinaigrette or a cup of tomato soup. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.
- Let the sandwiches rest for a minute before slicing so the cheese sets slightly
- Use a sharp knife to cut them diagonally for the best presentation
- Extra balsamic glaze on the plate never hurts
Save to Pinterest There is something so satisfying about taking that first bite and hearing the crunch of the bread followed by all those warm, melty flavors. Hope this becomes a favorite in your kitchen too.
Recipe FAQs
- → Can I prepare the roasted vegetables ahead of time?
Yes, roast the vegetables up to 2 days ahead and store them in an airtight container in the refrigerator. Bring them to room temperature or warm gently before assembling the sandwiches.
- → What bread works best for this sandwich?
Rustic sourdough or Italian bread provides the ideal texture, but you can substitute with whole wheat, ciabatta, or focaccia. Choose bread thick enough to support the fillings without falling apart.
- → How do I prevent the bread from getting soggy?
Pat the roasted vegetables dry with paper towels before assembling. Layer them directly on buttered bread to create a moisture barrier, and serve the sandwich immediately after cooking while the bread is still crispy.
- → Can I add other vegetables to this sandwich?
Absolutely. Grilled eggplant, roasted mushrooms, artichoke hearts, or caramelized onions all work wonderfully. Roast or grill them using the same method as the zucchini and peppers.
- → Is balsamic glaze necessary?
No, it's optional. The balsamic adds a subtle sweet-tart depth that complements the vegetables and cheese, but the sandwich is delicious without it. You can also try fresh basil oil or a light vinaigrette instead.
- → What can I serve alongside this sandwich?
A crisp Sauvignon Blanc or sparkling water with lemon pairs beautifully. A simple green salad with vinaigrette, tomato soup, or roasted vegetable sides all make excellent companions.