Crispy Grilling Cheese Ciabatta Sandwich with Balsamic Glaze and Potato Wedges

This vegetarian sandwich is a game-changer. Grilling cheese starts firm and dense, but when seared in a hot pan, it develops a beautifully charred crust while the inside becomes warm and soft. Layer that between toasted ciabatta buns with juicy tomato, creamy pesto and rich balsamic glaze for a next-level sandwich.

Serve it with crispy roasted potato wedges seasoned with Tuscan heat spice for a complete meal that’s both satisfying and full of flavor. Perfect for a quick weeknight dinner or a special lunch.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all 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. Roast on top rack until browned and crispy, 20-25 minutes.
3. Halve ciabattas lengthwise. Place cut sides up directly on oven rack until toasted, 3-5 minutes.
4. Meanwhile, 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. 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.
6. 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 to taste. Fill buns with seared cheese and sliced tomato. Halve on a diagonal if desired 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 holds its shape when heated. Halloumi or paneer are good substitutes.

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can prep the potatoes and sauce in advance. Assemble and cook the cheese just before serving.

What can I use instead of Tuscan Heat Spice?

A mix of dried herbs like oregano, basil and red pepper flakes can work as a substitute.