Balsamic Roasted Tomato & Basil Grilled Cheese
Recipe by Grilly CheesePublished 2026-09-29Updated 2026-09-29
Make a balsamic roasted tomato grilled cheese with fresh basil, mozzarella and fontina on crisp golden sourdough.
This roasted tomato grilled cheese concentrates cherry tomatoes with balsamic until jammy, then layers them with fresh basil, mozzarella, and buttery fontina on crisp sourdough. Roasting off excess moisture gives the sandwich deep tomato flavor without sacrificing the golden crust.
Balsamic Roasted Tomato & Basil Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
30 minRest
0 minTotal
40 minYield
2 sandwiches
Equipment
- Small sheet pan
- Skillet or griddle
- Wide spatula
Ingredients
- •1 1/2 cups cherry tomatoes, halved
- •1 tablespoon extra-virgin olive oil
- •1 tablespoon balsamic vinegar
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly ground black pepper
- •4 slices sturdy sourdough bread
- •5 ounces low-moisture mozzarella, shredded
- •3 ounces fontina cheese, shredded
- •1/3 cup loosely packed fresh basil leaves, torn
- •2 tablespoons softened unsalted butter
Instructions
- 1
Season the tomatoes
Heat the oven to 425°F. Toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper. Spread cut-side up on a small sheet pan.
- 2
Roast until jammy
Roast for 18 to 22 minutes, until the tomatoes are collapsed, lightly caramelized, and no longer watery. Cool for 5 minutes.
- 3
Build the sandwiches
Lay out the bread. Divide half of the mozzarella and fontina between two slices. Top evenly with the roasted tomatoes and torn basil, then add the remaining cheese. Close with the remaining bread.
- 4
Butter the bread
Spread the outside of each sandwich evenly with softened butter.
- 5
Grill low and slow
Heat a skillet over medium-low heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently, until the sourdough is deeply golden and the cheese is completely melted.
- 6
Rest and serve
Rest for 1 minute before slicing and serving.
Tips
- →Roast the tomatoes until visibly concentrated and nearly dry around the edges.
- →Let the tomatoes cool briefly before assembly so steam does not soften the bread.
- →Put cheese against both bread slices to create a barrier around the tomato filling.
- →Use medium-low skillet heat so the fontina and mozzarella melt before the sourdough gets too dark.
Variation
Swap the fontina for provolone or Monterey Jack, use grape tomatoes instead of cherry tomatoes, or use country white or another sturdy artisan loaf in place of sourdough. Baby arugula gives a pepperier take than basil. Balsamic glaze can be drizzled sparingly after roasting instead of roasting with the vinegar.
Questions and answers
Is this recipe vegetarian?
Yes. It contains dairy and gluten; check cheese labels if vegetarian rennet is important to you.
Can I make this gluten-free?
Yes — use a sturdy gluten-free bread; the rest of the recipe is unchanged.
Why roast the tomatoes first?
Roasting drives off the tomatoes’ water and concentrates their flavor, so the filling is jammy instead of wet and the bread stays crisp.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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