Pin 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 because it combines fresh, healthy ingredients with the comfort of melted cheese, making it a family favorite.
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.
Pin This sandwich always brings my family together around the table for a warm comforting meal.
Serving Suggestions
Serve with a side of tomato soup or a fresh green salad for a complete meal.
Storage Tips
Store leftovers in an airtight container and reheat in a skillet for best texture.
Variations
Try swapping in seasonal vegetables like eggplant or mushrooms for variety or add crushed red pepper for a spicy kick.
Pin A simple yet flavorful sandwich perfect for any day, ready in under an hour.
Recipe Q&A
- → What vegetables work best for roasting?
Zucchini, red bell peppers, and red onions caramelize beautifully in the oven, offering tender, flavorful textures ideal for layering.
- → Can I substitute mozzarella with another cheese?
Fresh mozzarella melts wonderfully, but mild provolone or fontina can provide similar creaminess and flavor.
- → How do I achieve a crispy bread crust?
Butter the bread slices and cook on medium heat in a skillet or griddle until golden brown and crisp on both sides.
- → Is balsamic glaze necessary?
Balsamic glaze adds a sweet tang that enhances the dish but can be omitted based on preference.
- → Can seasonal veggies be swapped?
Yes, eggplant, mushrooms, or other seasonal vegetables can be used for variety and flavor adjustments.
