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Roasted Italian Veggie Grilled Cheese Sandwich from Lemony Thyme

Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}.

It all began with the ‘featured’ bread at the bakery counter yesterday.  Kalamata Olive Ciabatta Rolls.  Combine that with my desire to build a better-than-the-last Grilled Cheese Sandwich…and we may have a new winner.

Roasted Italian Veggie Grilled Cheese Sandwich

This kalamata olive ciabatta roll was so fresh with pieces of olives baked right in.  It was just begging to be paired with some mild Italian cheeses.  I chose provolone and parmesan.

Roasted Italian Veggie Grilled Cheese Sandwich

Next was a veggie round up.  As you can see I pretty much used a bit of everything, including a lovely eggplant I purchased at the market.  I debated on grilling or roasting the veggies.  Both methods would work well when making this sandwich.  I decided on the easy way out….thinly sliced veggies, drizzled with Tuscan Herb olive oil, sprinkled with some garlic & herb seasoning, sea salt and freshly cracked pepper.  Then into a hot oven (450 degrees) for 10 minutes, flip the pieces and roast for another 10 minutes.  Allow to cool slightly.

Roasted Italian Veggie Grilled Cheese Sandwich

I built this sandwich open faced to begin so that both sides of the ciabatta roll could get some pan grilled love.  Then I layered all the veggies, sandwiched between provolone and parmesan cheese, and used my bacon press to help it get a nice sear.

Roasted Italian Veggie Grilled Cheese Sandwich

This post is less about being a recipe and intended to be more of an inspiration.  I used veggies that were on hand or readily available.  The key is to have a variety of flavors and colors that become so lovely when grilled or roasted.  I had even planned to add black olives and banana peppers, but in the end decided to let them be a side.

I wasn’t sure how this vegetarian Roasted Italian Veggie Grilled Cheese Sandwich would go over with my bacon loving B.  We split it (that’s how I can stay on my ‘healthy living’ course and still enjoy grilled cheese sandwiches).  I ate my half only minutes after the above picture was taken.  I may have still been on my front porch when I took my first bite.  B waited a bit before he ventured in.  I asked him what he thought.  “There’s a lot going on with this one.  A cornucopia of flavors.  It’s fantastic.”  Well there you have it folks.

Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 kalamata olive ciabatta roll, cut in half (2 slices or favorite crusty bread)
  • ¼ lb. provolone cheese, sliced
  • 1 oz. Parmesan cheese, grated
  • 6 slices eggplant
  • 6 button mushrooms, sliced
  • 1 medium zucchini, sliced lengthwise
  • 1 slice red onion
  • 1 leek, whites only sliced
  • 1 roasted red pepper
  • 1 medium tomato, sliced
  • 1 head roasted garlic
  • 1 handful of fresh spinach leaves
  • 2 Tbl. Tuscan herb olive oil, or EVOO
  • 1 tsp. Mrs. Dash Garlic & Herb seasoning
  • sea salt
  • freshly cracked pepper
  • 1 Tbl. butter
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice veggies (all but fresh spinach) and toss in olive oil. Arrange in a single layer on a shallow baking dish. Sprinkle with Mrs. Dash and pepper. Bake for 10 minutes, using thongs turn veggies over, bake another 10 minutes. Remove and allow to cool slightly.
  3. Spread roasted garlic on ciabatta roll. Melt butter In a medium skillet. Add ciabatta roll halves. Layer each with provolone cheese. Alternately stack roasted veggies, fresh spinach leaves, and Parmesan cheese on the bottom half. Replace top and use a bacon press (or cast iron skillet) to weight the sandwich. Grill until golden brown and cheese is melty.
Notes
The key with this sandwich is to have a variety of flavors and colors that become so lovely when grilled or roasted. Feel free to substitute according to what you have on hand or favor.

 

 

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