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!
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.
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.
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.
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.
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.
PrintLasagna Grilled Cheese Sandwich
An ooey gooey grilled cheese sandwich with roasted tomatoes and herbed ricotta.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch
Ingredients
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
- 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.
- 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.
- 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.
- Grill the two sandwiches until golden brown and crisp on the outside, and melty on the inside.
- 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
Photos with my friend Jon Melendez.
Laura
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!
★★★★★
Barbara
Delicious! What a way to elevate the grilled cheese sandwich.
samantha campanini
Dreamy sandwich!!
pepperpie
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!
★★★★★
Teddy Ray
I don’t dig on tomatoes, but I bet this would be good with pizza sauce.
Tina
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
joythebaker
That sounds fantastic!
sewhappy
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.
joythebaker
This will leave you with some leftover tomatoes and you can use whatever amount of cheese you prefer for your sandwich! Hope you enjoy!
Anna Robinson
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.
★★★★★
Louise Biedrzycki
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
joythebaker
Spinach and artichokes would be fantastic!
Sabrina
lovely a very sophisticated grilled cheese! Love these lasagna flavors, thank you
★★★★★
caro
kind of disappointed there aren’t actual noodles in the sandwich but I guess my kitchen my rules ;) looks delish!
nancy k
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!
Chris W.
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.
Vaughan
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!
Jean
If this doesn’t help me transition from summer to fall nothing will! Thank you, Joy!