Best 5 Ratatouille Grilled Cheese Sandwiches Recipes

RATATOUILLE SANDWICH

Steps:

• For the ratatouille: Fit a baking sheet with a rack. Line an 8 1/2-by-4-inch loaf pan with a sheet of aluminum foil that is as wide as the pan and about 12 inches long, making a cradle for easier removal of the ratatouille loaf.
• Slice the eggplant lengthwise into 1-inch-thick planks. Slice each plank lengthwise in half again. Put the eggplant, zucchini and squash on the rack in a single layer. Generously salt both sides of the vegetables and let sit for 30 minutes to draw out the moisture, then pat dry with paper towels.
• Preheat the oven to 400 degrees F.
• To a small bowl, add the olive oil, rosemary, thyme, garlic and salt and cracked black pepper to taste and whisk until blended.
• Assemble the vegetables in layers of each type in the loaf pan with the skins facing towards the walls of the pan: yellow squash, red pepper, eggplant, onion and zucchini, brushing each layer with the herb-oil mixture and sprinkling with 1 teaspoon of cheese. Press firmly to form a tight loaf while layering. Repeat until the vegetables reach about 1/2 inch from the top of the loaf pan. Top with the tomato rounds and sprinkle with the remainder of the Parmesan and some salt.
• Put the loaf pan on a rimmed baking sheet and bake uncovered until the vegetables are very soft and the tomatoes are soft and caramelized, about 1 hour 15 minutes. Let cool completely, at least 4 hours, or refrigerate overnight.
• When ready to serve, toss the arugula with a little (about 1 to 2 tablespoons) of the Champagne Vinaigrette to lightly dress. Remove the ratatouille from the pan by pulling it up with the ends of the foil cradle. Slice the ratatouille crosswise into 4 even pieces.
• For the sandwich build: Split the rolls in half lengthwise, brush both sides with butter, toast on a griddle and rub with the cut side of the garlic. Spread some of the butter on the cut side of the rolls and sprinkle with the flaky salt. Add a slice of the ratatouille and top with the arugula. Cut each sandwich in half on the bias.
• In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, sugar, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.

GRILLED RATATOUILLE

Steps:

• Preheat grill to medium-high.
• Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

THE BEST EVER GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

RATATOUILLE GRILLED CHEESE SANDWICHES

Steps:

• Spread both sides of each bread slice with mayonnaise. Layer 1/2 of the cheese, all of the ratatouille, and remaining cheese on 4 bread slices. Top with remaining bread slices.
• Heat an extra-large skillet, grill pan, or griddle over medium heat. Cook sandwiches until golden and cheese melts, 2 to 3 minutes per side.

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.