Roasted Vegetable and Gournay Grilled Cheese Sandwiches

August 1, 2020


Preheat the oven to 450 degrees. Spray a baking pan with nonstick cooking spray or use a nonstick baking pan.

Cut the zucchini diagonally into 1/4-inch slices. Cut the bell pepper and onion into 1/4-inch slices. Combine the zucchini, bell pepper, onion and olive oil in a large bowl and toss to coat. Season with salt and pepper. Spread in the prepared baking pan. Roast for 20 minutes or until vegetables are tender and beginning to brown.

Spread 1 ounce of the Gournay cheese over each slice of bread. Spread 1 teaspoon of the butter on the other side of each slice. Layer a slice of Havarti cheese, a fourth of the roasted vegetables and a slice of Havarti cheese on the Gournay cheese side of each of 4 slices of bread. Place a slice of the remaining bread, Gournay cheese side down, on top of each sandwich. Grill over medium heat in a nonstick pan or in a panini press until the cheese is melted and the sandwiches are golden brown and crisp, turning once if in a nonstick pan. Cut into halves, if desired.

Recipes and photos courtesy of the Junior League of Denver


3 medium zucchini

1 medium red bell pepper

1 medium red onion

3 tablespoons extra-virgin olive oil

Salt and pepper, to taste

8 ounces Gournay cheese with garlic and fine herbs (such as Boursin®)

8 slices sourdough bread

4 tablespoons butter, softened

8 slices Havarti cheese