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Roasted Vegetable Brie Grilled Cheese with Mustard

5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1 large sandwich

Ingredients

  • 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

Instructions

  • 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.