Crispy Grilled Cheese Sandwiches with Pesto, Tomato and Balsamic Glaze

These vegetarian sandwiches are a delightful twist on grilled cheese, using firm grilling cheese that becomes beautifully charred on the outside and soft and warm inside. Layered on toasted ciabatta with fresh tomato, creamy pesto and a drizzle of balsamic glaze, each bite is a perfect balance of flavors and textures.

Serve alongside crispy potato wedges seasoned with a Tuscan-inspired spice blend for a satisfying meal that’s sure to become a favorite. Whether for a quick lunch or a cozy dinner, this recipe delivers restaurant-quality results at home.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Slice tomato crosswise into ¼-inch-thick rounds.
2. Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt and pepper. (You’ll use the remaining Tuscan Heat Spice later.) Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, halve ciabattas. Place, cut sides up, directly on oven rack until toasted, 3-5 minutes.
4. In a small bowl, combine sour cream with half the pesto (all for 4 servings). Season with salt and pepper.
5. Halve grilling cheese crosswise. Place remaining Tuscan Heat Spice on a plate; press cheese into spice, coating all over. (It’s OK if not all the spice sticks.)
6. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-3 minutes per side.
7. Divide buns between plates; spread cut sides of bottom buns with creamy pesto sauce. Drizzle cut sides of top buns with as much balsamic glaze as you like. Fill buns with cheese and tomato. Halve on a diagonal and serve with potato wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-hard cheese that doesn’t melt completely when heated, making it perfect for pan-searing or grilling. It becomes golden and crispy on the outside while staying soft and warm inside.

Can I use a different type of cheese?

Yes, halloumi or paneer are excellent substitutes for grilling cheese. They have a similar high melting point and will hold their shape when cooked.

How do I store leftovers?

Store leftover sandwiches and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat the sandwich in a pan or oven to restore crispness.