Harissa Roasted Carrot Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-18Updated 2026-10-18
Harissa carrot grilled cheese with roasted carrots, melty fontina, mozzarella, feta, and golden
Harissa roasted carrot grilled cheese combines sweet, caramelized carrots with warm chile spice, creamy fontina, mozzarella and salty feta. Roasting the carrots until their surface is dry keeps the sourdough crisp and gives every bite a satisfying balance of heat and richness.
How to make Harissa Roasted Carrot Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
12 minCook
33 minRest
0 minTotal
45 minYield
2 sandwiches
Ingredients
- •2 medium carrots (about 8 oz), peeled and cut into 1/4-inch batons
- •2 tsp olive oil
- •1/4 tsp kosher salt
- •1 tbsp harissa paste
- •1 tsp honey
- •4 slices sourdough bread, about 1/2 inch thick
- •4 oz fontina cheese, shredded
- •2 oz low-moisture mozzarella cheese, shredded
- •1 oz feta cheese, crumbled
- •2 tsp chopped fresh parsley
- •2 tbsp unsalted butter, softened
Instructions
- 1
Step 1
Preheat the oven to 425°F while preparing the ingredients, about 10–12 minutes. Toss the carrot batons with the olive oil and kosher salt on a small rimmed baking sheet.
- 2
Step 2
Roast the carrots at 425°F for 18–20 minutes, turning once halfway through, until tender with browned edges and no visible surface moisture.
- 3
Step 3
Remove the carrots from the oven and, while hot, toss them with the harissa paste and honey for about 30 seconds until evenly coated. Let stand for 1 minute so excess steam escapes.
- 4
Step 4
Divide the fontina and mozzarella into four equal portions. On two slices of sourdough, add one cheese portion each, then divide the carrots, feta, and parsley evenly over them. Add the remaining cheese portions, close with the other bread slices, and spread the softened butter evenly over the four outside bread faces.
- 5
Step 5
Preheat a heavy skillet over medium-low heat for 2 minutes. Add both sandwiches (or cook one at a time if the skillet is small) and grill for 4 minutes on the first side, until golden brown; reduce to low if the bread darkens too quickly.
- 6
Step 6
Flip carefully and grill over medium-low heat for 4 minutes on the second side, until the sourdough is crisp and the fontina and mozzarella are fully melted. Rest off heat for 1 minute, then cut and serve.
Tips
- →Keep the sourdough sturdy. Slices about 1/2 inch thick give you a crisp exterior while supporting the roasted carrots.
- →Let the steam escape. If the carrots look wet after roasting, leave them uncovered for another minute before building the sandwiches. Avoid adding loose pan juices.
- →Shred the melting cheeses. Small shreds of fontina and mozzarella soften before the bread over-browns.
- →Use medium-low heat. Harissa contains ingredients that can darken quickly; the filling belongs inside the sandwich, and the bread should toast gradually.
- →Check your harissa. Brands vary widely in heat and salt. Taste a little before tossing it with the carrots.
Variation
For extra heat, use a hotter harissa paste without increasing the quantity. For a more herbal version, swap the parsley for the same amount of chopped cilantro. If you prefer less tang, replace the feta with another ounce of fontina; the original recipe quantities above are the baseline for timing and yield.
Questions and answers
Can I roast the carrots ahead of time?
Yes. Refrigerate the cooked carrots promptly in a covered container and use within 3–4 days. Reheat them until hot before assembling so the cheese can melt without over-toasting the bread.
Can I use regular mozzarella?
Low-moisture mozzarella works best. Fresh mozzarella releases more water, which can soften the sourdough crust.
Is this recipe very spicy?
That depends on the harissa paste. The tablespoon in this recipe is noticeable but may be mild or hot depending on the brand. Check its heat level before cooking.
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.
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