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Lasagna Grilled Cheese Sandwich

September 23, 2021 by Joy the Baker 18 Comments

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Side view of gooey lasagna grilled cheese sandwiches.

Let that thermometer drop a few three degrees and you’ll find me inside (with the air conditioning still on) in a sweater, with a cozy sandwich to match. Yes that is correct. The calendar reads fall and the forecast calls for Lasagna Grilled Cheese Sandwiches.

It’s not often (read: never) that I make myself an entire pan of lasagna.  I know it’s certainly what Tron (read: my own personal Garfield) would like, but an entire pan of lasagna just feels like a daunting amount of leftovers.  I can commit to a small skillet lasagna or lasagna turned into a ridiculously melty sandwich.

Sure, we can’t go wrong with buttery grilled bread with cheese, but we can turn the dial to 11 with herbed ricotta, mozzarella and roasted cherry tomatoes.

Have your sweaters out? At least maybe you’re thinking about them.  Let’s sandwich!

Ingredients for lasagna grilled cheese in small bowls.

Here’s what you’ll need for a Lasagna Grilled Cheese Sandwich:

•  Your favorite loaf of crusty bread, sliced thick.

•  Cherry tomatoes, a swirl of olive oil, salt and pepper – roasted until burst.

•  Grated mozzarella cheese.

•  Ricotta cheese (I like whole milk ricotta because mmmmm), fresh basil, and a few zests of lemon.

•  Butter to make the sandwich toasty golden delicious.

Cherry tomatoes on a parchment lined baking sheet for roasting.
Ricotta cheese with fresh basil, salt and pepper and lemon zest for Lasagna Grilled Cheese Sandwich.


Start by roasting the cherry tomatoes with a few glugs of olive oil and a generous amount of sea salt and fresh cracked black pepper.  Roast the tomatoes until they’re burst and bubbling.  Basically tomato candy.

While the tomatoes roast, stir together the ricotta layer.  Mix together ricotta, fresh basil, salt and pepper.  I like to add just a hint of lemon zest to brighten all the flavors.

Assembling lasagna grilled cheese sandwich with roasted tomatoes.

Now let’s assemble the Lasagna Grilled Cheese Sandwich!

Butter the outside of two slices of bread. Flip the slices over and top both sides with grated mozzarella cheese.  On one side of the sandwich layer the ricotta cheese and top with tomatoes.

You know what to do. Sandwich and grill.

Two lasagna grilled cheese sandwiches grilling in a skillet.

Grill until golden on each side.

If the cheese melts and sizzles over the side of the sandwich, that’s all part of the joy.

Lasagna Grilled Cheese Sandwiches sliced in half and oozing melted cheese.

I mean come now.  There’s no wrong way to do a grilled cheese sandwich but there certainly are more correct ways to make them.  This lasagna version of grilled cheese is incredibly ooey gooey comforting.  It’s a very simply luxury and you’re invited.  And as long as we’re being fancy, see: French Onion Grilled Cheese Sandwich.

Print
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Lasagna Grilled Cheese Sandwiches sliced in half and oozing melted cheese.

Lasagna Grilled Cheese Sandwich

★★★★★ 5 from 4 reviews
  • Author: Joy the Baker
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 2 sandwiches 1x
  • Category: Lunch
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Description

An ooey gooey grilled cheese sandwich with roasted tomatoes and herbed ricotta.


Ingredients

Scale

For the Tomatoes:

  • 1 pound cherry tomatoes, some halved
  • A few glugs of olive oil
  • Sea salt
  • Fresh cracked black pepper

For the Sandwich:

  • 1/3 cup whole milk ricotta cheese
  • 2 tablespoons fresh basil
  • Sea salt
  • Fresh cracked black pepper
  • A zest of lemon rind (optional)
  • 1/2 cup finely shredded mozzarella cheese
  • A few tablespoons butter, softened
  • Good crusty bread, sliced

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a small rimmed baking sheet with either foil or parchment paper. Dump tomatoes onto the lined baking sheet, drizzle with olive oil and a generous amount of salt and pepper. Roast until the tomatoes burst and sizzle, about 20-25 minutes.
  2. In a small bowl stir together ricotta, basil, and a good pinch of salt and pepper. Add a pinch of lemon zest if you have it on hand.
  3. Place a nonstick skillet over medium heat. Butter one side of four slices of bread. With the butter sides down, divide the mozzarella cheese between the four slices. Spread two of the slices with ricotta cheese. Top the ricotta with a few spoonfuls of roasted tomato. Top with the other piece of bread.
  4. Grill the two sandwiches until golden brown and crisp on the outside, and melty on the inside.
  5. Remove from the skillet and allow to rest for just a few minutes before slicing in half and enjoying warm.

Keywords: grilled cheese, lasagna, roasted tomatoes, ricotta, basil, joy the baker

Did you make this recipe?

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Photos with my friend Jon Melendez.

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Reader Interactions

Comments

  1. Laura

    October 28, 2021 at 11:10 am

    This was delicious and a delight to make and eat! What a lovely idea, thanks Joy!

    Also, I can’t access your skillet lasagna recipe — could you help? I’d love to try that next!

    ★★★★★

    Reply
  2. Barbara

    October 11, 2021 at 1:24 pm

    Delicious! What a way to elevate the grilled cheese sandwich.

    Reply
  3. samantha campanini

    October 4, 2021 at 11:51 am

    Dreamy sandwich!!

    Reply
  4. pepperpie

    October 2, 2021 at 7:21 am

    Made these last night for my family, we all loved it! My husband said it was amazing. I did use skim-milk ricotta to reduce the risk of soggy bread. Definitely a keeper. Thank you!

    ★★★★★

    Reply
  5. Teddy Ray

    October 1, 2021 at 3:37 pm

    I don’t dig on tomatoes, but I bet this would be good with pizza sauce.

    Reply
  6. Tina

    September 28, 2021 at 5:43 pm

    This was sooo amazing even my kids loved it and said to make this for there school lunch nI used gluten free toast bread cause I’m gluten free and I added pieces of chicken and tomato sauce I’m sure it would be great with ground beef or lamb

    Reply
    • joythebaker

      September 29, 2021 at 4:24 pm

      That sounds fantastic!

      Reply
  7. sewhappy

    September 28, 2021 at 2:43 am

    I have not made it yet. I am wondering about the number of sandwiches the recipe make. A pound of tomatoes, and almost a cup of cheeses for two sandwiches. I am not sure.

    Reply
    • joythebaker

      September 29, 2021 at 6:32 pm

      This will leave you with some leftover tomatoes and you can use whatever amount of cheese you prefer for your sandwich! Hope you enjoy!

      Reply
  8. Anna Robinson

    September 25, 2021 at 9:59 am

    Joy, that looks perfect. I am making this sandwich. What a great way to use up all the cherry tomatoes that are available still. Thank you.

    ★★★★★

    Reply
  9. Louise Biedrzycki

    September 25, 2021 at 7:15 am

    Jeez Louise, I have to try this. Might even add some chopped artichokes, spinach to make it more healthy and added fiber!
    Thanks, hope everyone you love are safe

    Reply
    • joythebaker

      September 27, 2021 at 7:33 am

      Spinach and artichokes would be fantastic!

      Reply
  10. Sabrina

    September 24, 2021 at 9:32 pm

    lovely a very sophisticated grilled cheese! Love these lasagna flavors, thank you

    ★★★★★

    Reply
  11. caro

    September 23, 2021 at 1:48 pm

    kind of disappointed there aren’t actual noodles in the sandwich but I guess my kitchen my rules ;) looks delish!

    Reply
  12. nancy k

    September 23, 2021 at 9:01 am

    This sandwich should be illegal…it looks dangerously delicious. I have all the necessary ingredients EXCEPT the crusty bread. I will be heading out to the store later today . I need to have this sandwich very, very soon.
    Thanks, Joy!

    Reply
  13. Chris W.

    September 23, 2021 at 6:26 am

    While there’s only 2 of us, I do make lasagna semi-frequently and then freeze it in edible portions. It’s so nice to have something delicious for dinner when I don’t feel like cooking – just heating up. I guarantee that the ingredients for these sandwiches are already on my grocery list for the coming week! Our heirloom tomatoes are getting near the end of their growing season as is our basil so this came at a great time. Thank you so much for a recipe that definitely makes the conversion to fall a pleasant one…have a great rest of the week and stay safe.

    Reply
  14. Vaughan

    September 23, 2021 at 5:55 am

    Looks SO good. And maybe, to guild the lily, add a dash of pesto.
    Either way, delicious.
    I roast small tomatoes all the time. Parchment paper makes sense for clean up but might soak up too much of those lovely caramelized juices. I squeegee up every last drop.
    Thanks Joy!

    Reply
  15. Jean

    September 23, 2021 at 5:50 am

    If this doesn’t help me transition from summer to fall nothing will! Thank you, Joy!

    Reply

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