Fontina, Cheddar And Gruyère Grilled Cheese With Roasted Vegetables
Prep
30m
Cook
10m
Total
40m
This Fontina, Cheddar and Gruyère grilled cheese with roasted vegetables recipe features a mix of flavorful white, soft cheeses and hearty roasted potatoes and carrots infused with fresh herbs. The perfect combination of gooey, melty cheese and savory, earthy vegetables makes for a satisfying and comforting meal.
Ingredients
2 servingsSteps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 735kcal 36%
-
Fat 40g 61%
-
Saturated Fat 18g 90%
-
Carbohydrates 55g 18%
-
Fiber 6g 24%
-
Sugar 10g 20%
-
Protein 30g 60%
-
Cholesterol 90mg 30%
-
Sodium 1,100mg 45%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
You can also grate some of the cheese instead of slicing it, and sprinkle it on top of the layers to help it fill in between the vegetables.
Cooking this on a griddle/panini press helped press the sandwich down to an edible size. You could also use a heavy pan or brick to get the same effect.
Cooking this on a griddle/panini press helped press the sandwich down to an edible size. You could also use a heavy pan or brick to get the same effect.
More Like This
Comments
Sign in to leave a comment.