I drove to northern Iowa for a wedding and back over the weekend. My brother and I zoomed past endless rows of tightly packed corn and soy, punctuated by classic white farm houses and red barns that looked like they had popped right out of our childhood story books.
Our cousin got married in a small farming community on a lake. It was quaint and beautiful and the sunny weather could not have been more lovely.
Ironically, however, the restaurant menus in this farm town were lacking in fresh food. I mean that as an observation, not a complaint—it was a good reminder that the farm-to-table movements still have a long way to go. In my daily life, I surround myself with people, restaurants and websites that also appreciate fresh cooking, so travel experiences always provide requisite jolts of reality.
In town with my parents for lunch, I skimmed past an iceberg ranch dressing salad on an otherwise meaty menu. I was relieved to find a grilled cheese sandwich listed under the kids menu on the backside. I welcome an excuse to eat a classic grilled cheese sandwich with fries, but I just can’t imagine feeling well if I ate from those menus every day. My dad related the experience to the small Oklahoma town where I was born. (He always comes back home craving fresh food.)
On the six-hour drive home, I paused in Omaha to drop off my brother at the airport and found a highly rated local restaurant serving brunch on Yelp. As I waited for my roasted vegetable grits to arrive, I thought about how unfair it is to lump the middle of the country together as flyover land. It’s not the coasts vs. the Midwest anymore. If anything, it’s cities vs. small towns, and there’s so much goodness to be found in between.
I think it’s just a matter of time until the small towns catch up. I’m not sure how I feel about the homogenization of America in general, but when it comes to healthy food and readily accessible information, I think it’s for the best.
I’ll quit rambling. These grilled cheese sandwiches are my tribute to the past weekend. I contemplated whether I should make them into quesadillas instead of sandwiches. I picked up the most marvelous loaf of whole grain sourdough in Kansas City last Thursday, so bread beat tortillas.
These grilled cheese sandwiches are my kind of grilled cheese—buttery but not overwhelmingly so, made with melty real cheese and stuffed with some redeeming, tender, caramelized roasted balsamic veggies.
I think you’ll love the combination of roasted broccoli, bell pepper and onion here. It is such a fun spin on a classic grilled cheese sandwich. Please let me know how the sandwiches turn out for you in the comments!
Balsamic Roasted Broccoli and Red Pepper Grilled Cheese
- Author:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
Hearty grilled cheese sandwiches made with whole grain bread and stuffed with caramelized, balsamic roasted vegetables and cheddar cheese. Recipe yields 4 sandwiches.
Ingredients
Roasted vegetables
- 1 pound broccoli, or 8 ounces broccoli florets
- 1 red bell pepper
- 1 small yellow onion
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- Pinch red pepper flakes (optional)
- Freshly ground black pepper, to taste
Sandwiches
- 8 slices quality whole grain bread, preferably sourdough
- 8 ounces shredded cheddar cheese
- 1 to 2 teaspoons Dijon mustard
- 1+ tablespoons butter
Instructions
- Preheat oven to 425 degrees Fahrenheit. Prepare your veggies, keeping in mind that you want them to be roughly the same size for even cooking. Remove the florets from the broccoli stems and slice them into bite-sized pieces. Slice the bell pepper into thin strips. Halve the onion and slice it into thin strips as well (no need to separate the strips of onion from each other).
- Transfer the prepared veggies to a large, rimmed baking sheet. Drizzle on the olive oil and balsamic vinegar. Add the salt and toss until all of the ingredients are evenly combined. Arrange the veggies in a single layer on the baking sheet. Sprinkle lightly with red pepper flakes and a few twists’ worth of freshly ground black pepper. Bake until the veggies are tender and deeply caramelized, about 20 minutes, tossing halfway.
- To prepare your sandwiches: Spread a very thin layer of Dijon mustard on one slice of bread. Top the mustard with a heavy sprinkling of shredded cheese, then as much roasted vegetables as you can reasonably fit on top. Top with more cheese and place another piece of bread on top. Repeat for the remaining three sandwiches.
- To cook your sandwiches: Heat a large skillet, preferably cast iron, over medium heat. Once it’s hot, add a generous pat of butter. Let the butter melt and swirl it around. Carefully place one sandwich on one side of the pan, then another sandwich on the other side. Cover the pan with a lid or a baking pan to encourage the cheese to melt. Let the sandwich cook until the bottom side is golden and the cheese is mostly melted. Use a spatula to life one sandwich out of the pan at a time. Add a little more butter to the pan and let it melt. Carefully flip the sandwiches over and place them back in the pan to cook the other sides until they’re nice and golden (I covered the sandwiches again here). Once the cheese is melted through and both sides are golden, transfer the sandwiches to serving plates. Repeat with remaining sandwiches.
Notes
Serving suggestions: This sandwich would be great with roasted tomato and red pepper soup or a simple green salad.
Change it up: Pretty much any caramelized roasted veggies would be great in here.
Prepare in advance: Feel free to roast the veggies the night before. Actually, you might want to go ahead and roast extra veggies for other meals. Just make sure to arrange the prepared vegetables in a single layer on the baking sheet(s).
If you love this recipe: You’ll also love my roasted broccoli, arugula and lentil salad and red pepper pesto with roasted cauliflower.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina @ Warm Vanilla Sugar
Balsamic roasted?! Consider me IN! This sounds great!
jaime // the briny
I love your idea of adding mustard to grilled cheese, especially with balsamic roasted vegetables. I just finished breakfast and I’m already looking forward to lunch after seeing your post!
Rosa
I feel you Kate! We took a long road trip out to a friend’s wedding in a tiny, seaside town in the Gaspesie-Iles-de-la-Madeleine region of the province of Quebec. We were super excited as this friend grew up on a farm not to mention the fresh seafood! Unfortunately, the only thing to eat in town was poutine, hot dogs and coquilles saint-jacques – peck! Luckily the food at the wedding was gorgeous – a cow from a local farm and salmon caught by Indians. So strange that the farm to table thing hasn’t hit the actual farms yet!
Kate
So funny how that works! I’m glad you found good food at the wedding!
Raquel @ My California Roots
Well, does that look lovely or what! I want all of these for breakfast right.now.
Matt Robinson
This looks and sounds amazing, the perfect grilled cheese!!
kristin @ W [H] A T C H
this looks amazing.
J.S. @ Sun Diego Eats
I definitely see it as big cities vs. small towns too because even in California and New York on road trips you will stop at small towns where the food is kind of disappointing.
I see the trend towards cooking with fresh ingredients as definitely a positive thing. Even though there is a bit of a homogenization/hipsterification of American thing going on in a way its going back to the real roots of the country as frozen/convenient pre-packaged food only became a thing in the 50s. So before that even if not everything was fancy and gourmet at least people cooked with real ingredients. Hopefully even as farm to table becomes more popular people still preserve their local cooking traditions and regional dishes – we don’t need everywhere to become Brooklyn (one is enough haha).
Kate
Haha! I agree, one Brooklyn is enough. I think the farm-to-table style of cooking encourages creativity and offers more diversity than standard small town restaurant fare. You’ve really hit the nail on the head with the pre-packaged food point. I really can’t wrap my head around the idea that from-scratch cooking used to be the norm, until marketing and processed food became the new standard.
Sam @ PancakeWarriors
I forgot how much I love grilled cheese with veggies until right now. Oh my gosh YUM! I have seen this small town big town rift here – there are towns in my area that I just refuse to eat in because there is nothing on the menu worth putting in my body! So sad to think that some people don’t know how good fresh food can be!
Liz @ Floating Kitchen
Love grilled cheese sandwiches with veggies. Never thought to add broccoli though. Sounds so delicious. I’m ready for lunch! Can’t wait to try it!
Natalie | Paper & Birch
Oh my, I can’t believe I’ve never done a grilled cheese with veggies like this before. This looks incredible! :)
Angela @ Eat Spin Run Repeat
Sign me up for anything with balsamic vinegar and roasted red peppers! These look delicious! I can totally identify with the scenery you experienced… here in southern Ontario between big cities, things look very much the same!
Alice
I am totally making these this weekend!
Michelle @ Vitamin Sunshine
I see that to an even larger degree here in Malaysia! In Kuala Lumpur, it’s fairly easy to find restaurants that serve decently prepared vegetable dishes. Going out to the smaller towns, it’s all fried noodles, rice, prepared chili sauces, all fried in cheap vegetables oils. I always pack my own food when traveling around here!
Kate
That’s so interesting, especially considering that mass produced processed/prepared foods have only been around since the 1950s or so! Good idea to bring your own meals!
Ellie
Delish! If I eat rich food, it needs to be balanced with something nice and tart or spicy. Combined with broccoli, mustard and balsamic, the melted cheese would be perfect. Great idea!
lynn @ the actor’s diet
I’d love to drive past cornfields as an adult – as a kid I was scared b/c of the film “Children of the Corn!”
Kate
Haha! I forgot about that movie. Glad it didn’t come to mind while I was driving through those idyllic scenes last weekend.
Laura (Blogging Over Thyme)
Everything about this looks great! Honestly, I think I could eat an entire loaf of that bread…by itself. It looks amazing!
And yes! I totally agree about the whole cities vs. towns (as opposed to the coast argument). Although I’ve had a lot of amazing meals in (relatively) small towns too! :)
Amy @ Thoroughly Nourished Life
I can only speak for my experience growing up here in Australia, but it seems to be a similar situation. In the past twenty years it has become easier to find healthy, seasonal options in the big cities, and some small towns that are known for their produce, but when you head out to small rural towns in my state (Queensland) you are confronted with chain takeaway stores or nothing at all.
This grilled cheese sandwich has all my favourite savoury flavours in it and that bread just looks divine! I can’t wait to try it out with my new favourite gluten free bread. Looks like a lazy Sunday night dinner to me :)
Thanks Kate!
(Also, I’m not going to tell the boyfriend about the roasted pig idea because I think it might plant ideas in his head…)
Rachel D.
My guess is that industrial farmers have to focus on producing food to sell and not necessarily on food to eat. Farming in America (and I imagine many other countries) is much different than it used to be. Most farms (esp. midwest) are large-scale industry–not small, subsistence farms. While they may have small-scale gardens for their families, their main goal is producing to sell in order to earn a living.
What they eat at home is very different from what they can get to eat at a local restaurant. It does seem silly, but especially in small towns, there isn’t as much steady business–and keeping fresh food always available would cost the restaurants more because the fresh stuff would potentially go bad before they could even use it. They also may not have access to the variety of foods available in a big town. I’ve lived in tiny towns and mid-size towns and I’m always impressed by what the farmer’s markets in big places have to offer!!
Anyway, my agricultural two cents aside, these sandwiches look fantastic! I was going to make broccoli mac and cheese for dinner this coming week, but I think there’s great need of a menu change. Thanks Kate :)
Kate
Hey Rachel, thanks for your input! You are definitely onto something here. I think it’s a complicated cultural matter as well. Change takes time!
kristie @ birchandwild.com
Lovely photos, and lovely looking grilled cheese! I mean, these grilled cheese are much more appealing than the typical white bread/orange cheese fare.
Laura (Tutti Dolci)
This is my dream sandwich, love the balsamic roasted veggies!
Trisha
I think grilled cheese is my all-time comfort food. The addition of the grilled veggies redeems it in the health department too. I’ve thought about the same dilemma. My hometown is small, and the only grocery store options are Wal-mart and Food Lion, and it’s rare to find a restaurant that serves more than barbecue or hamburgers. I’m not sure when things will change, as long as cheap food = less healthy food.
Kate
I think it boils down to a mindset shift. If we could think of food not just in terms of initial cost (like a five dollar cheeseburger), but on a nutritional value per dollar basis, we’d be more willing to invest in healthier choices. I also think that people don’t know how to cook healthy food and opt for pre-made meals instead (ironically, processed meals actually cost more). Cooking from scratch, especially vegetarian cooking, can be very cheap. Some of my favorite meals include rice and beans, and those items, when purchased in their raw form, are about as inexpensive as they come.
Honey What's Cooking?
Love this. So healthy. I’ve made broccoli and red pepper quesadillas with cheese, but never thought of adding balsamic. Very nice touch.
Deirdre
I have never roasted broccoli before, will have to try this one!
Ella
Some of the most unlikely places now have awesome veggie options! I recently went to a tiny (TINY) beach town with my cousin for a few days and was a bit worried what I might be able to eat as a vegan in a town that is very proud of their fishing business. The first night, I had the most amazing tempeh Indian curry! Say what?! It was literally one of three restaurants within a few miles of where we were staying. I was so impressed! I think it just depends, and I really agree that you can’t generalize an area from afar.
By the way, Kate, I recently put up a video (I hope you don’t mind me occasionally telling you so! I really admire you and your work, so I’m always eager to share projects I’m excited about with you) on my YouTube channel that I’m very proud of. It’s the first one I’ve edited in Final Cut Pro (a super fancy editing program) and I worked really, really hard to get all of the shots/clips/edits right. It would mean a lot to me if you took a look (even though it isn’t food related!). Here’s the link if you’re interested: http://youtu.be/eoWC-3IfG74
Congrats to the new couple! Weddings are always such fun events.
Have a great day, Kate!
http://www.youtube.com/sparklesandsuch26
Kate
Hey Ella! Great video! I can only imagine how much thought and effort went into taking those clips and piecing them together in sequence, with music. My super analytical brain kind of wants to explode when I think about doing video and putting together all of those pieces! P.s. I have that Naked palette. :)
Ella
Thank you so much! It did take a while to get all the shots- but it was also fun and worth it! :) Isn’t that palette wonderful?!
http://www.youtube.com/sparklesandsuch26
Lynda
Another win and the best part, I had all the ingredients in my fridge, my kind of recipe. Plus I took your advice, roasted extra now I have veggies ready for Friday night pizza tomorrow night
Kate
Awesome! Thank you, Lynda!
Karissa
First, these look amazing. Second, I appreciate that you stick to your dietary choices even when it’s inconvenient for you. It shows an intentionality and commitment that I admire.
Kate
Thanks, Karissa! I honestly have no desire to eat meat. I try to be a gracious guest and hope that others don’t inconvenience themselves for my sake.
Allison
What restaurant did you eat at in Omaha?? We’ve got a surprisingly decent farm to table/locally sourced scene here.
Kate
Hey Allison! I ate at Kitchen Table and loved it!
Jordan
Just out of curiosity – what town were you born in? I was born and raised in Bartlesville. On a food note – that bread looks gorgeous! This grilled cheese sounds so good and simple. I can’t wait to pair it with some soups this fall & winter!
Kate
Hey there, fellow Oklahoman! I was born in Woodward, over by the panhandle. Hope you love this grilled cheese!
Kelly
I love adding mustard to grilled cheese sandwiches! Your recipe sounds fantastic.
Morgan
I made this today and it was even better than I anticipated! I have a new favorite sandwich!
Kate
Hooray! Thanks, Morgan!
Rae
Wow, looks amazing!
Kristen
I love your site and cook almost exclusively from it. You make a good point with the lack of fresh dining options in small towns, but are missing the heart of a huge issue.
I grew up on a farm in northern Iowa, probably not too far from where you were at. I spent my high school years working at one of those restaurants serving iceberg lettuce salads. It’s not for lack of awareness that such restaurants serve frozen-deep-fried foods, but rather a lack of income. Fresh food takes more labor, and each plate has to become more expensive. People in these towns aren’t rolling in high salaries, often they’re made up of lower middle class with a handful of better off families. Restaurants serving that sort of faire would likely struggle to stay open.
And at the heart of all of that income difference is the shift in agriculture, as a couple commenters mentioned. I just don’t want to see small towns perpetuated as ignorant, backwards, or behind on the times, when really, small towns might love fresh food restaurants but can’t make the economics work.
Anyway, thanks for producing such great recipes!
Kate
Hi Kristen, thank you for your comment. I’m very sorry if I offended you. In hindsight, I hit publish on this post too soon (and I definitely shouldn’t be writing such posts when I’m running on four hours of sleep). I spent my first few years in a small town and I believe they’re the backbone of America. I totally hear your point and it’s a good one. I think it’s more complex than just the expense of fresh food, though. I also think it’s very much cultural. I can imagine that if I hadn’t grown up around fresh food and didn’t know how to cook it, I probably wouldn’t bother obtaining it. It just occurred to me that it’s not just inner cities that have problems with “food deserts,” it’s also rural towns. Here’s a short NPR piece on the subject: http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert
Shelly @ Vegetarian 'Ventures
My personal mission is to bring the wholefood and vegetarian trends of the coast to the Midwest. We have a lot of amazing places to eat here in Bloomington, Indiana but the rest of Indiana is a whole different story. Also, I hope the place you stopped at in Omaha was Modern Love which is Isa’s new vegan restaurant – it looks so divine!
Kate
I really wanted to go to Modern Love, but they’re closed on Sunday! Now I have an excuse to visit Omaha again. I’d love to check out Bloomington sometime, too.
Joanne
I have definitely felt that way at many weddings, and in my towns/cities no matter how big or small (Miami was an especially egregious offender). But at least you got some grilled cheese inspiration out of it!
Isadora @ She Likes Food
I pretty much grew up on grilled cheese and although I don’t eat it very often anymore, I also jump at any excuse to eat one! I’m loving your roasted veggie grilled cheese, it sounds perfect! I roast a lot of vegetables, especially in the winter time and I can’t think of a better way to eat them than inbetween two pieces of bread with some cheese melted in there :)
Dave
A sandwich I want to eat….and healthy too!
Holstee
Grilled Cheese with Broccoli sounds like the perfect Holstee treat! Delicious :)
Alissa
Holy broccolimoly! I’m really digging the cheesy goodness of this. I want this now! Love the new features, lady. Good job!
Kate
Thanks, Alissa! See ya tonight!
Jamie
looks delicious – can’t wait to try it! I was raised in a small Oklahoma town – where were you born?
Kate
Hey Jamie! I was born in Woodward, how about you?
Elizabeth
I just saw this recipe over on Cup of Jo, remarked that it looked like something you would make, and made a mental note to make it for dinner tonight! Then I saw your facebook post about it. Too funny!
Kate
Haha! You know me well, Elizabeth. :)
Nella
I’ve made this using your pumpkin-millet bread instead of plain bread…..HEAVEN!!!
★★★★★
Kate
Oh dang, that’s a great idea!!!
Christy
Fantastic flavor and lovely in the sandwich grill press. I subbed veggie broth for the oil and vegan cheese in keeping with my choice of a vegan lowfat diet (I have done this with many recipes here and they always turn out better than good). Tasted sublime and roasted tomato soup would be a great accompaniment.
Love this blog, inspires me to cook and play in the kitchen. Even on a long, challenging Monday! The next three meals are planned now – hard to choose what scrumptious meal to fix next. Mesmerized by the excellence in photography and content! Thank you ladies!
Kate
Christy, so glad to hear you’re enjoying my recipes! Thank you for your comment. I bet this sandwich is terrific pressed. Hope you are having a great week!
Pete Murway
Your coments on this are wonderfull.
sue fordyce
Hi! I work at a nursery in Calif and we are starting to feature a recipe a month to encourage our customers to expand their recipes to include fresh, home grown whole foods. I saw your recipe for roasted veggies and grilled cheese. May I include it in our newsletter with a mention of your site?
vivian
This was the veggie option at our house for sandwich and cocktail night and it was a huge hit. Thank you so much for a wonderful, yet simple to put together recipe. The only thing I did differently was to butter the outsides of the bread slices instead of melting the butter in the pan. I find I use less butter that way.
★★★★★
Kate
Sandwich and cocktail night sounds amazing, Vivian! So happy these were a crowd-pleaser.
Sarah
Just made these and they were SO GOOD! Seriously, I just finished eating and had to come comment to tell you how much I loved this recipe!
★★★★★
Kate
Awesome, Sarah! Thanks!
Sophia
I’ve had this recipe bookmarked for over a year. I finally made it today and it totally lived up to the hype! The mustard is such a great touch! I used a combination of pepper jack and cheddar to give it a little kick. Great recipe as always, thanks Kate!
★★★★★
Kate
You’re welcome, Sophia! I love the mustard and red pepper combo.
Mike Bender
Kate,
My wife and I have been together for just over 30 years (high school sweethearts). Up until the last year or so… Lady Bender did most of the cooking/baking and is amazing at it!!! I dabbled a bit with some cooking in the past, but my meals never turned out that well.
Meal planning, shopping, cooking are all very time consuming…it was time to pitch in. I was tired of being that “Guy”…you know the one… just pushing the shopping cart, dazed and confused…c’mon Fellas, get in the game!!!
Last year, we stumbled onto your website and I took another crack at cooking. I decided to start simple with this Balsamic Roasted Broccoli and Red Pepper Grilled Cheese. Easy Peasy and WOW, It was a hit! There have been many hits from that day till now, thanks to you and Cookie :). Because of your recipes, I have learned to enjoy cooking more and how to eat much better. Lady Bender is enjoying it as well.
We both have been very inspired by many of your recipes on your site and now with the exciting new arrival of your cookbook…BTW – Congratulations!
I am consistently blown away by how great your recipes are. Well done, you ROCK Kate!
Forever grateful,
Bender
★★★★★
Kate
Mike, your comment totally made my day! Thank you so much. I love that you have stepped into the kitchen to cook for Lady Bender! Delighted to hear that my recipes are turning out so well for you. That’s always my aim. Have a great day. :)
Laura
I know this is an older recipe and I am not sure if you still check comments, but this was such a success that I wanted to say thank you anyway! Right before Thanksgiving, this was a PERFECT easy and healthy meal for us! I paired it with the roasted red pepper soup that you suggested and it was delicious. I would not change anything! Thank you so much for sharing it!
Kate
I am happy you like it, Laura! If you would want to leave a star review, I would appreciate it :)
Laura
Oh sorry! I didn’t see the stars on my pc. Done! :)
Lisa
I love your recipes! I have been a vegetarian for 43 years. I mostly cook without recipes because they have always been so complicated in the past. Yours only acquire a few ingredients not in the pantry. I have made four and loved them all and have made them each twice. Thank you for giving me the inspiration to cook new recipes again!!
Kate
You’re welcome! I’m happy you are enjoying my recipe and that they inspire you.
Sharmila Krishnamurty
I happened to look up this recipe from the recently posted 25 comfort food article and I have to say you are not only a talented cook but you have an awesome writing style. Working in the sustainability industry, I surround myself with like minded people and receive “jolts or reality” that you have mentioned, every now and then. I completely agree with you that there needs to be a choice for people living in small towns and more . It feels very unfair. Healthy living should be accessible to everyone.
Kate
You’re so kind, Sharmila. :)
Paul
Great.
I used Broccolini (its what I had) and it worked fine. The mustard and pepper hit just the right note
★★★★★
Kate
Wonderful! Thank you for your review!
Kelsie Schilling
This is such a deliciously dressed up grilled cheese that was so simple to put together! The tangy balsamic with cheddar flavors was so satisfying, my taste buds were in heaven! The second time I made this we used a cave aged cheddar that I strongly recommend trying to cook this with if you can because it had an extra nutty flavor that took it to an even high level of tastiness :)
★★★★★
Kate
Thank you, Kelsie!
Beth
Kate! I was going to skip this recipe cause I thought it sounded too “weird”, lol. I’m glad I didn’t! I will make this again! Thank you!
★★★★★
Kate
I’m happy you didn’t either, Beth! Thanks so much for letting me know what you thought.
Anna
This recipe is awesome! Instead of balsamic vinegar, I tossed the veggies in a pale ale honey mustard/olive oil mix before roasting them, which gave them extra flavor. I used Portuguese rolls from my local bakery. After filling them with the roasted veggies, I topped with smoked cheddar cheese and stuck them back in the oven for a few minutes to melt the cheese instead of pan-frying them. They turned out delicious! I’ll definitely be making them again.
★★★★★
Juliana S
This looks so good! My mom makes a great quiche with balsamic roasted beets and onions. I’m sure this sandwich is amazing.
Julia
Best grilled cheese ever! We always end up with extra roasted balsamic veggies, so we like to toss them in to an egg scramble for breakfast the next day. Yum!
★★★★★
Jody
Just made these last night … soooooo good! Now that’s what I call an adult grilled cheese! My boyfriend loved it!! Thanks so much for the recipe.
★★★★★
Natascha
I made this recipe tonight and my husband and I loved it! He hates vinegar but didn’t even realize it was in there, so this is now a go-to recipe I can use for days I crave vinegar :) Thank you!
Btw I used both white and yellow cheddar in my sandwiches and personally loved that combination.
★★★★★
Jessi Summers
Hi Kate, I have a dairy sensitivity and I’m leery of vegan cheeses. (I’m sure someday I’ll get around to trying one anyway!) When I saw this recipe idea, I immediately thought it would taste great with hummus instead of cheese. So today I made it, and wow, I was more right than I imagined. This was super delicious, and I’m so excited to make more!
★★★★★
The Free Radicals
I love this recipe! I am obsessed with making sourdough bread and this is a great way to eat it. The roasted veggies are great to eat on their own too! 10 out 10!
★★★★★
Katie
This was so easy and tasty! I will definitely make it again!
★★★★★
Brandon Bonds
Just made your grilled cheese recipe and saw this. Now I have something else to try. Thank you very much
Julia
Yummm this is absolutely delicious! Also, we recently tried replacing the cheese with your vegan sour cream recipe (with nutritional yeast blended in) and it worked great!
★★★★★
Juliette
Have been making this recipe for several years now and was reminded again last night of what an absolute gem it is. The caramelized veggies, Dijon mustard, buttery bread…. all sing together perfectly. My boyfriend keeps saying this is the best grilled cheese he’s ever had!
★★★★★
Kate
Thank you, Juliette! I’m glad this one has been a repeat recipe for you.