Thursday, January 1, 2015

Happy New Year and The Case of Vegan Grilled Cheese and Tomato Sandwiches

Oh it's entirely possible to make ooey-gooey Vegan Grilled Cheese and Tomato Sandwiches!

There are three tricks to making Vegan Grilled Cheese and Tomato Sandwiches taste even better than traditional grilled cheese.

The first is to use delicious bread. Skip the white sandwich bread slices. Easy right? You'll find tons of inventive and tasty loaves out there. 

The second is to add moisture. My only fault with meat and cheese replacement products is that they tend to be dry. I know the reason for that is they don't have all the fat that their real counterparts contain, and low fat is okay by me, but I want a moist mouth-feel, don't you? That's why I sandwich diced tomatoes right in.

The last trick is to grill or bake/broil your sandwiches instead of pan-frying them. So much crispier on the outside!

Vegan Grilled Cheese and Tomato Sandwiches

4 slices Cranberry Walnut Loaf
Earth Balance Vegan Buttery Stick (softened)
1 tomato, seeded and chopped
4 Daiya Provolone Style Slices

Preheat oven to 350ºF.

On an ovenproof pan, spread what will be the inside face of the Cranberry Walnut Loaf slices with some of the Earth Balance Vegan Buttery Stick to taste.

Cover two of the buttered bread slices with the chopped tomatoes. Pepper to taste.

Top the tomatoes with the Daiya Provolone Style Slices. Halve them as needed in order to place cheese right out to the edges.

Lay the remaining slices of bread on top, buttered side down.

Bake until the cheese melts and the bottom of the sandwiches are golden brown, then broil until the top of the sandwiches are perfectly toasted as well.

Makes 2 sandwiches.


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PPS Happy New Year! Like the new look for 2015?