- Salt the eggplant first if time allows: Lightly salting the slices and letting them rest for 10 minutes helps draw out moisture and improves texture, especially for thicker slices.
- Roast, don’t rush: Properly caramelized vegetables add depth and prevent sogginess—avoid under-roasting.
- Cool before assembling: Let roasted tomatoes and eggplant cool slightly so the bread stays crisp while grilling.
- Low and slow heat: Cook the sandwich over medium-low heat to ensure even browning and fully melted cheese.
- Bread choice matters: Sturdy breads like sourdough or country loaf hold up best to roasted vegetables.
- Optional flavor boost: A drizzle of balsamic glaze, honey, or a pinch of chili flakes elevates the final bite.
- Make it vegan: Use plant-based butter and dairy-free herb cheese for a vegan-friendly version.
Roasted Tomato & Eggplant Boursin Grilled Cheese
This Roasted Tomato & Eggplant Boursin Grilled Cheese is rich, creamy, and deeply satisfying. Sweet roasted tomatoes and silky roasted eggplant melt into herb-packed Boursin and fresh basil, all grilled between golden, buttery bread for a café-style vegetarian sandwich.
Servings 1 sandwich
Calories 520kcal
Cost $5 for entire recipe
Equipment
- Baking sheet
- Parchment paper
- knife
- Cutting board
- Pastry brush or spoon (for olive oil)
- Skillet or nonstick pan
- Spatula
- Oven
- Measuring spoons
Ingredients
Roasted Vegetables
- 1 medium ripe tomato sliced ½-inch thick
- ½ small eggplant sliced ¼-inch thick
- 1½ teaspoons olive oil
- Salt and black pepper to taste
- Optional: pinch of garlic powder or dried oregano
Sandwich
- 2 slices sourdough brioche, or rustic country bread
- 2–3 tbsp garlic & herb Boursin cheese
- 3-4 fresh basil leaves
- 1–2 slices mozzarella or provolone optional, for extra melt
- 1 tablespoon butter softened
Instructions
Roast the Vegetables
- Preheat oven to 425°F (220°C).
- Arrange tomato and eggplant slices on a parchment-lined baking sheet.
- Brush lightly with olive oil; season with salt, pepper, and optional garlic powder or oregano.
- Roast for 20–25 minutes, flipping eggplant halfway, until vegetables are tender and lightly caramelized.
- Let cool slightly to prevent soggy bread.
Assemble the Sandwich
- Butter one side of each slice of bread.
- Spread Boursin on the unbuttered side of one slice.
- Layer roasted eggplant, roasted tomato slices, basil leaves, and optional mozzarella.
- Top with the second slice of bread, buttered side facing out.
Grill
- Heat a skillet over medium-low heat.
- Cook for 3–4 minutes per side, pressing gently, until golden brown and the cheese is fully melted.
Serve
- Rest for 1 minute, slice, and serve warm.