Warning: This is bad… very VERY bad. But in like the best way possible. This recipe is decadent and not for the faint of heart (Read: Break out your fat pants and read on!)

Okay now that I’ve warned you that this isn’t a diet-friendly recipe, I’ll tell you what it IS. It’s down-home, comfort food in all it’s cheesy goodness (kicked up for the adult pallet).

It’s Garlic and Caramelized Onion Focaccia filled will Gruyere, Fontina, and Baby Swiss cheeses and smothered in roasted tomatoes.

Heaven. on. a. plate.

A couple weekends ago Jess & her hubby Jorge came to visit us for the weekend and we took them to one of our local favorite restaurants, Coolinary Cafe. Jess and I split 2 sandwiches and we were both obsessed with the grilled cheese on focaccia bread. Except we said that we wished there were WAY more tomatoes because the tomatoes were SOOOO good.

So when I went to recreate the sandwich I knew there would be NO shortage of roasted tomatoes!

The cheese in this is ooey, gooey, and absolutely divine… and the tomatoes sweet and juicy… in fact, you may want to break out a fork & knife for this one! 😉

Can we talk about the tomatoes again for another second?

Well, I’ll have you know that even my tomato-hating husband was shoving these into the center of his sandwich proclaiming “can you make tomatoes like this EVERY time?”

Who knew? Throw a little roast on them and hubs is a big ol’ fan!

Tomatoes for the win!

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Grown-Up "Grilled" Cheese with Oven Roasted Tomatoes

Ingredients:

For the Oven Roasted Tomatoes:
10 Roma Tomatoes, halved lengthwise and seeded and cored*
3 tablespoons olive oil
1 tablespoon aged balsamic vinegar
2 cloves garlic, minced
1 1/2-2 teaspoons sugar
salt and cracked black pepper

*Cut tomatoes in half lengthwise and then cut off the tip of the "stem end", then you should be able to easily scoop out the seeds and core with a spoon.

For the Grown-Up Grilled Cheese:
4 good sized pieces of fresh Focaccia Bread
6-8 ounces Fontina Cheese, thinly sliced
6-8 ounces Gruyere Cheese, thinly sliced
4 slices baby swiss cheese

Directions:

For the Oven Roasted Tomatoes:
Preheat oven to 450ºF. Spray a baking sheet with non-stick cooking spray and lay out the seeded and cored tomatoes (cut side up). Drizzle with olive oil and balsamic vinegar. Sprinkle evenly with garlic and sugar then finish with a pinch or 2 of salt and some fresh cracked black pepper. Bake in oven for 35-45 minutes, until tomatoes are cooked down and concentrated with the edges caramelized and golden.

For the Grown-Up Grilled Cheese:
Turn oven temperature down to 400ºF. Split Focaccia Bread pieces in half lengthwise using a serrated knife. Lay both pieces, cut side up on a baking sheet. On one half of the bread add a slice of baby swiss and a thin layer of Fontina Cheese. On the second half, add a thin layer of the Gruyere cheese. Place in oven and allow to bake until all cheese is melted (5-8 minutes).

Remove from oven and close 2 halves of the Focaccia together. Serve with a scoop of the oven roasted tomatoes on top (or you can place them between the halves before closing). Serve hot!

Oven Roasted Tomatoes adapted from:Ina Garten