I hope you are the kind of person who thinks Roasted Carrot Grilled Cheese is an awesome idea—especially after I tell you that it has pickles. We will be friends.
If the idea of Roasted Carrot Grilled Cheese (with pickles) seems more “odd” to you than “awesome,” I am not abandoning our budding friendship.
Since we are going to be friends, I should warn you that I’m strange.
Sometimes my wacky behavior ends poorly—Ben moving to the other edge of the sidewalk, then giving the people we pass a mutual look of understanding that reads, “Can you believe this random girl with whom neither of us is affiliated is singing right now? Awkward.”
In other (rare) golden moments, however, my unusual antics end in pure brilliance.
Roasted Carrot Grilled Cheese is my wacky-idea-proves-genius manifesto.
5 Star Review
“I finished it in 3 minutes!”— machi —
How to Make a Roasted Carrot Grilled Cheese
With roasted carrots, pickles, creamy Harvati, and a dash of cayenne, this toasty dish is a marriage of flavors so fantastic, I ate it three nights in a row.
- Wheat Bread. Provides a wholesome, whole grain hug for our sandwich toppings.
- Carrots. Not just any carrots, roasted carrots—they bring the sweet and mellow.
When making this roasted carrot grilled cheese, be sure to use slender, fresh carrots, which have a sweeter flavor and roast more quickly than their thicker counterparts.
- Greek Yogurt and Dijon Mustard. Is a healthy, homemade spread that adds moisture, bite and just the right amount of tang.
- Cayenne Pepper. A subtle hit of cayenne brings balance to the sweet.
- Harvati Cheese. Provides creaminess and depth.
- Bread and Butter Pickles. This
wackyenlightened addition is the final bite that catapults Roasted Carrot Grilled Cheese to Flavor Harmony Nirvana
- Roast the carrots in a 450 degrees F oven until fork tender. Remove and set aside.
- Meanwhile, combine Greek yogurt, Dijon mustard, and cayenne in a small bowl.
- Spread each slice of bread with butter one side and the Greek yogurt-Dijon mixture on the other.
- Layer two of the bread slices with Havarti, roasted carrots and pickles then top each with one of the remaining slices of bread (butter side up).
- Toast the sandwiches on a preheated Panini press or skillet (pssst! Did you know you can make Air Fryer Grilled Cheese?) until the bread is golden and the cheese is hot and melted. Remove, let cool, then slice and serve. ENJOY!
Let’s toast our blooming friendship with two warm, savory roasted carrot grilled cheese sandwiches. We may be pals, but no going halfsies here—this grilled cheese is far too satisfying to share. One bite, and you will want it all, especially the pickles.
Roasted Carrot Grilled Cheese
- 8 ounces thin carrots (enough to fill 2 sandwiches, scrubbed with stems removed)
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup plain non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 4 slices whole wheat bread
- 1-2 tablespoons unsalted butter, softened
- 4 slices Havarti cheese (about 3 ounces)
- 8-10 sliced bread and butter pickles
- Place rack in upper third of oven and preheat to 450 degrees F. Spread carrots on a baking sheet, drizzle with olive oil, salt, and pepper, then toss to evenly coat. Roast carrots for 15-20 minutes, until fork tender and lightly blistered. Remove from oven and set aside.
- Meanwhile, combine Greek yogurt, Dijon mustard, and cayenne in a small bowl. Preheat a Panini press or large skillet to medium high.
- On a work surface, lay out bread slices, butter one side of each, then flip over. Spread the second sides thoroughly with the Greek yogurt-Dijon mixture (I find a spoon works best.)
- Top 2 of the bread slices with 2 slices of Havarti each. Place carrots in a row on top of each, so that the carrots cover the slices completely. Top carrots with pickles, then flip the final slices of bread over the sandwich tops, butter side up.
- Place the sandwiches on the preheated Panini press or skillet and toast until the bread is golden and the cheese is hot and melted (about 3-5 minutes total for a Panini press or 3 minutes per side in a skillet.) Let cool for 2 minutes, slice, and serve immediately.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register