June 22, 2014

roasted tomato grilled cheese

  I did something wonderful on a Sunday night.  So my family has this obsession with grilled cheese... that melted cheese on crispy, buttered, homemade rustic italian bread is to die for!  I had some balsamic reduction left over from lunch, when I made grilled vegetables with polenta croutons drizzled with a balsamic reduction, and just couldn't throw it away.  So... I decided to make a grilled cheese with roasted tomatoes and that ooey, gooey, amazing, sweet balsamic:)  There were no words for how good it was... grilled cheese will never be the same! 

Servings 2
Total Time 55 minutes 

  •  tomatoes, sliced about 1/2 inch thick
  • olive oil for drizzling
  • sea salt (or kosher)
  • freshly ground black pepper
  • butter
  • 3-4 ounces cheese, your choice, sliced thinly
  • 4 slices bread
  • balsamic reduction to drizzle


Preheat oven to 325 degrees F. 

Place tomatoes on a greased baking sheet, or parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes.  Set aside.

Once tomatoes are finished, heat a large griddle or skillet over medium heat.  Butter the outsides of each slice of bread and place the first slice butter side down.  Lay the cheese on the bread, followed by the tomatoes, more cheese, and then the buttered top:)  Cook until cheese is melted and each side is golden, about 5 minutes per side. Serve immediately drizzled with balsamic.


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