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The Ultimate Grilled Cheese

The Ultimate Grilled Cheese

There’s very little I’ll brag about. I try to keep as modest as possible. But on Sunday morning, pre-Super Bowl, when I pulled a pepita and flaxseed loaf out of my brand new Lodge Dutch oven and saw that it was ABSOLUTELY PERFECT, I felt like bragging. So I did (I think I maybe even squeaked a little bit when I called Colin over to behold this thing of beauty). When my moment of pure pride was over, I immediately started thinking about what I was going to do with such a bold, beautiful, perfectly cooked loaf. Okay, maybe I’m not quite over it.

Now here we are midway through a week that seems to be getting longer with each passing day. What better to do than whip up a batch of the easiest romesco sauce evarrrr (TY, as always, to Bon Appétit for inspiration) and make some next level grilled cheese? Even if you don’t have a loaf of the world’s most perfect bread, this will be a good sandwich. Just look at that color. Mwah! (That was the Italian chef who lives in my head, kissing her lips.)

Ultimate Grilled Cheese

Ultimate Grilled Cheese

You’ll never need another sandwich.

Ultimate Grilled Cheese

This grilled cheese is packed with flavor from a smear of romesco sauce and a pepita and flaxseed bread. Don't worry about it if you don't have that loaf sitting around, though. This will taste good anyway.

By

Makes: 4 sandwiches

Prep time:

Cook time:

Ingredients:
  • 4 medium carrots, chunked
  • 1 large white onion, chunked
  • 3 cloves of garlic, peeled
  • 2 red bell peppers, deseeded and chunked
  • 1/2 cup plus 2 TBSP of olive oil, divided
  • 1 tsp of red pepper flakes
  • 2 tsp of salt
  • 2 TBSP of balsamic vinegar
  • 8 slices of bread
  • 4 slices of provolone cheese

Instructions:
  1. Preheat your oven to 450F, and line a sheet pan with alumnium foil.
  2. Toss the carrots, onion, garlic, and red bell pepper chunks with 2 TBSP of olive oil and the red pepper flakes, then dump on the tray.
  3. Bake for 35 minutes, stirring once, or until the vegetables are slightly charred. Remove, and set aside to cool.
  4. On a separate sheet pan, layer the cheese on top of the bread (one slice per sandwich), then bake at 450 for about 10 minutes or until cheese is melted.
  5. While that cheese is getting all melty and wonderful, get out your food processor and add the roasted veggies, 1/2 cup of remaining olive oil, and balsamic vinegar. Blitz until smooth.
  6. Bake for 35 minutes, stirring once, or until the vegetables are slightly charred. Remove, and set aside to cool.
  7. Put it all together: layer the romesco sauce on top of the melted cheese, then top with another slice of bread. Y-U-M.

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