Crispy Grilling Cheese Sandwiches with Tomato, Balsamic Glaze and Potato Wedges

These crispy grilling cheese sandwiches are a vegetarian dream. The cheese starts firm and dense, then gets seared until golden and charred on the outside while turning warm and soft inside. Layer it onto toasted ciabatta with juicy tomato, creamy pesto and a rich balsamic glaze for a next-level sandwich.

Alongside, we’ve got crispy potato wedges seasoned with Tuscan heat spice. It’s a complete meal that’s simple, satisfying and full of Mediterranean-inspired flavors. Perfect for a quick weeknight dinner or a weekend lunch.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into wedges and toss with a drizzle of cooking oil, Tuscan Heat Spice, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
2. While the potatoes cook, slice the ciabatta rolls in half. Toast them in a dry skillet or under the broiler until lightly browned. Set aside.
3. Slice the grilling cheese into 1/2-inch thick slabs. Season with a pinch of salt and pepper.
4. Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Add the cheese slabs and cook for 2-3 minutes per side, until deeply golden and charred on the outside and soft inside.
5. Slice the tomato into rounds.
6. Spread pesto on the bottom half of each ciabatta. Top with the seared cheese, tomato slices and a drizzle of balsamic glaze. Add the top bun.
7. Serve the sandwiches with the roasted potato wedges and a dollop of sour cream on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, halloumi or queso para freír work well as substitutes for grilling cheese.

How do I store leftovers?

Store the sandwich components separately in the fridge. Reheat the cheese and potatoes in a skillet or oven to restore crispiness.

Is this recipe gluten-free?

No, because it uses ciabatta bread. You can use gluten-free rolls if needed.