Double Grilled Cheese with Roasted Veggies
This elevated grilled cheese is loaded with cheddar, herby cream cheese, and roasted veggies, making this an elegant spin on a comfort food classic.
Grilled cheese is a comfort food classic that needs no improvement.
But sometimes it’s fun to put a twist on a favorite classic. You may already know how much I love to do that.
This Roasted Veggie Double Grilled Cheese is definitely an elegant spin on the classic grilled cheese.
Break it Down
The “double” comes from the double cheese loaded on each sandwich: classic cheddar is paired with my herbed cream cheese. The dill, parsley, and scallions in the cream cheese are a refreshing complement to both the cream cheese and the cheddar.
The finishing touch to these double grilled cheese sandwiches is the roasted veggies. I’ve been waaaaay into asparagus lately, and decided that grilled cheese would be another delicious way to use enjoy this gorgeous vegetable. Add some caramelized red onion and tomatoes, and you’ll be tempted to eat the roasted veggies before they make it onto the sandwich!
Make these sandwiches a healthier meal by pairing with a green salad, or throw caution to the wind, and enjoy them with some kettle chips.
No matter how you choose to serve them, these Roasted Veggie Double Grilled Cheese Sandwiches are elegant and absolutely delicious!
A Few Things!
Yep, I’m going to tell you to use my favorite French finishing salt, fleur de sel, on the roasted veggies in these sandwiches. Just sprinkle some fleur de sel on top of the veggies before roasting, and they’ll be seasoned to perfection. You can find my favorite fleur de sel here on Amazon [aff. link]. Trust me, you’ll love this stuff, and find yourself finishing off just about every dish with it!
Grilled cheese sandwiches require flipping, and I definitely have a favorite spatula. It’s small size and thin profile makes flipping sandwiches, sautéing veggies, or lifting cookies off a baking sheet so incredibly easy. You can find my favorite spatula here on Amazon [aff. link]. I literally use this spatula in my cooking or baking every day, and have a couple of them in my utensil drawer always.
Double Grilled Cheese with Roasted Veggies
For the herbed cream cheese:
- ½ cup regular or vegan cream cheese, room temperature (or use a whipped cream cheese; room teperature or whipped cream cheese will be easier to mix the herbs into)
- 1 Tbsp Green onion, chopped
- 1 Tbsp Parsley, chopped
- 1 Tbsp Dill, chopped
For the veggies:
- 12 asparagus spears, tough ends removed and cut to 1 ½ inch pieces
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced (I don’t separate the concentric rings from each other)
- 1 tsp fleur de sel
- Olive oil
- 1 ⅓ cup freshly grated cheddar or mozzarella, or your favorite vegan cheddar (use more or less cheese according to your sandwich preference)
- 8 slices sourdough bread, or bread of choice
Roast the veggies
- Prepare the veggies, then spread them out on a baking sheet.
- Drizzle some olive oil over the top, about 2 Tbsps, followed by the fleur de sel.
- Roast the veggies for 10 minutes, until the asparagus looks a little wilted, and the tomatoes and onion have started to caramelize.
- Set the veggies aside.
Make the herbed cream cheese
- While the veggies roast, make the cream cheese.
- Simply mix the fresh herbs and cream cheese together in a small bowl until combined. Done!
Compile the sandwiches
- With an offset spatula, spread a generous amount of the herbed cream cheese onto a slice of bread.
- Now sprinkle some freshly grated cheddar on top.
- Next layer the veggies on top of the cheddar. Use as many or as few as desired, then cover with a second piece of bread.
- Repeat with the remaining slices of bread. (I get four sandwiches out of this recipe, but you can easily double or triple it.)
Grill the sandwiches
- Put a few Tbsp of olive oil in a skillet over medium heat. Let the oil get hot, about 30 seconded to 1 minute, then put the first sandwich in.
- Grill until the side in the pan is golden brown, about 2-3 minutes.
- Flip the sandwich, and grill the other side until golden brown. (If the pan gets too hot and the sandwich begins to burn, just lower the heat to medium-low.)
- Sandwich is done! Set on a plate covered with a paper towel to remove excess oil, and repeat the grilling process with the other sandwiches.
Serve and enjoy!
- These sandwiches are a meal by themself, or pair with a green salad or some kettle chips.
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My Favorite Kitchen Find
Aren’t these little pink ramekins adorable? I use mine for making personal-sized desserts, like these cakelettes, as well as for prep work, and for storing food in the refrigerator. These are such a stylish addition to the kitchen! Click to view my favorite on Amazon
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