Stepping up the grilled cheese game with a fancy grilled cheese, made with gooey brie and roasted vegetables and a simple mustard sauce.
The grilled cheese is such a classic. My kids must have had 500 grilled cheeses in their young lives so far (okay, maybe that’s an overstatement.) But seriously, they love grilled cheeses!
I love a good grilled cheese too (I even have this broccoli grilled cheese I make for my kids!) but when I’m craving one, it seems a little too basic to just make a plain grilled cheese.
That’s when I stopped by a local cafe that just opened up in Jersey City called Maman and I had their Isabelle Grilled Cheese. Wow – literally breathtaking! The best grilled cheese I’ve ever had – plus, it’s packed with veggies!
So, what’s a girl to do? Recreate it at home! And I think I did a pretty good job! It’s a gooey brie grilled cheese loaded with vegetables and a simple, tart-y mustard sauce.
Elevate your grilled cheese and try this one!
Roasted Vegetable Brie Grilled Cheese with Mustard
- 1/2 cup diagonally cut 1/4-inch thick carrot slices
- 1 cup small broccoli florets
- olive oil to drizzle and brush
- 1 teaspoon dried rosemary
- salt and pepper
- 2 tablespoons mayonnaise
- ½ tablespoon country mustard
- 1/2 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon garlic powder
- 2 pieces of country bread (or Italian bread)
- 1 tablespoon melted butter (you could also brush with olive oil instead)
- 3 ounces brie, sliced to 1/8-inch thick pieces and rinds sliced off
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the vegetables. Drizzle with olive oil, toss to coat, and season with rosemary and generously with salt and pepper. Roast for 25 minutes or until vegetables are fork tender.
- Meanwhile, prepare the mustard mayo. In a small bowl, add the mayo, mustard, lemon juice, and garlic powder. Season with salt and whisk together until combined. Refrigerate until ready to build the sandwiches.
- To build one sandwich, brush each side of two pieces of bread with butter or olive oil. Place one piece of bread down and spread out a tablespoon of the mustard mayo. Top with half of the roasted vegetables. Top with slices of brie. Top with remaining slice of bread. Repeat the steps to make the other sandwich.
- If you have a panini press, use a panini press to make the sandwiches for best results. Heat up the panini press and place the sandwich inside, press down, and cook until brie is gooey, about 5 minutes. If you’re using an oven, place the sandwich on the same baking sheet used to cook the vegetables and every few minutes, press down with the back of the spatula until brie is gooey, about 10 minutes.
- Slice the sandwiches in half on a diagonal and serve.