Crispy Pesto Grilled Cheese Sandwiches with Balsamic Tomato and Potato Wedges

These vegetarian sandwiches are a delightful twist on the classic grilled cheese. Instead of sliced cheese, we use a firm grilling cheese that sears to golden perfection, becoming warm and soft inside. Layered on toasted ciabatta with creamy pesto, juicy tomato and a drizzle of balsamic glaze, each bite is a flavor explosion.

Pair the sandwiches with crispy seasoned potato wedges roasted with Tuscan heat spice. The wedges are the perfect side, adding a satisfying crunch. This meal comes together quickly and is sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

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 oven rack to top position and preheat to 425°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Slice tomato crosswise into ¼-inch-thick rounds.
2. Toss potato wedges on a baking sheet with a drizzle of oil, 1 teaspoon Tuscan Heat Spice (2 teaspoons for 4 servings), salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, halve ciabatta rolls. Place cut sides up directly on oven rack and toast until golden, 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 to coat all over. (It’s okay if not all sticks.)
6. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add cheese and cook until browned, 1-3 minutes per side.
7. Divide toasted buns between plates. Spread cut sides of bottom buns with creamy pesto sauce and drizzle cut sides of top buns with balsamic glaze. Fill buns with seared cheese and tomato slices. Halve sandwiches diagonally and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese is ideal because it softens without melting completely. Halloumi or paneer are good substitutes.

What can I use instead of Tuscan Heat Spice?

A blend of dried oregano, thyme, garlic powder and a pinch of red pepper flakes works well.

Can I make this recipe gluten-free?

Yes, use gluten-free ciabatta rolls and ensure your pesto and balsamic glaze are gluten-free.