There are carrots in my grilled cheese sandwich

Pittsburgh Post-GazetteFebruary 19, 2013 

Grilled Havarti with Balsamic Glazed Carrots.


You probably don’t think “carrots” when you think of grilled cheese. What a mistake.

Glaze the veggies in a little balsamic vinegar, and you’ll find their tang is a perfect counter to Havarti’s buttery creaminess. Great taste aside, your children will never know they’re getting their daily dose of beta-carotene. Serve with tomato soup or crispy fried potatoes.

To see a printable version of the recipe, click on the link below:

Grilled Cheese and Carrots

Grilled Cheese and Carrots I used baby carrots and white balsamic vinegar when making this dish. From “Grilled Cheese Please! 50 Scrumptiously Delicious Recipes,” by Laura Werlin (Andrews McMeel, 2011, $16.99) 2 tablespoons olive oil 1 large carrot, cut into 4-inch-long segments 2 tablespoons balsamic vinegar Salt and freshly ground black pepper 2 tablespoons butter, room temperature 8 slices rye, whole-grain or Italian bread 8 ounces Havarti cheese

HEAT oil in large nonstick skillet over medium-high heat. Add carrots and cook, stirring frequently, until caramelized around the edges, 5 to 7 minutes. Turn heat to medium-low and add vinegar and salt and pepper to taste. Cover and cook until soft, about 5 minutes. Transfer to a plate.

BUTTER one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Place carrots on bread. Distribute cheese over carrots. Top with remaining bread slices, buttered side up.

HEAT a large nonstick skillet over medium heat for 2 minutes. Put sandwiches into pan, cover and cook for 3 to 4 minutes, until golden brown. Flip sandwiches, pressing each one lightly with the spatula to flatten slightly. Cover and cook 3 to 4 minutes, until golden brown. Turn one more time, and cook for about 1 minute, or until cheese has melted completely. Remove from pan and cool for 5 minutes. Cut in half and serve. Yield: 4 sandwiches

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