Fontina, Cheddar and Gruyère Grilled Cheese with Roasted Vegetables

Name: Keju Panggang Fontina, Cheddar, dan Gruyère dengan Sayuran Panggang
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 medium yellow flesh potato; 2 large carrots; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 tbs. olive oil; sea salt and pepper to taste; 3 types of white, soft cheese (Gruyère, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.); 4 slices thick, sturdy wheat bread; 2 tbs. butter

This three cheese grilled cheese also includes sweet and salty roasted vegetables! Potatoes, carrots, fresh herbs, and cheddar. Yummy.

⏱️ 40 min 🔪 Prep: 30 min 🔥 Cook: 10 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Keju Panggang Fontina, Cheddar, dan Gruyère dengan Sayuran Panggang

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

2 servings

1 medium yellow flesh potato
2 large carrots
1 sprig fresh rosemary
1 sprig fresh thyme
1 tbs. olive oil
sea salt and pepper to taste
3 types of white, soft cheese (Gruyère, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.)
4 slices thick, sturdy wheat bread
2 tbs. butter

Steps

Preheat the oven to 425 degrees. Slice the potato and carrots lengthwise, making thin pieces that will lay flat on the sandwich. Place on a baking sheet and drizzle with olive oil. Pull leaves off herbs and sprinkle over vegetables (or use whole sprigs, but remove after roasting). Season generously with salt and pepper.
Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.
Heat a skillet or griddle to 400 degrees. Slice the cheese into thin pieces. Butter the bread on the outside; layer with cheese, vegetables, and cheese. Grill for 5-10 minutes or until cheese is melted and outside of bread is browned and crispy.