My dislike for grilled cheese stemmed primarily from the two primary ingredients found in grilled cheese: bread and cheese. Again, I know, I sound like a monster, but let me explain. In the 1990s, my family’s bread of choice was squishy, soft, nutrient-dense Wonder Bread and our choice of cheese was rubbery, preservative-laced Kraft Singles (also referred to on its own ingredient statement as a “pasteurized prepared cheese product”). My childhood distaste for grilled cheese might make more sense now. Despite the fact that my tastebuds matured, I never really got into grilled cheese as an adult. There were a few occasions on which I enjoyed a good grilled cheese, primarily because a grilled cheese food truck was parked outside of my office and it seemed more interesting than eating yet another cafeteria salad. But I never went for the classic grilled cheese, as it harkened back memories of that rubbery, squishy marriage between Wonder Bread and Kraft. Instead, I would get a grilled cheese that was super extra: mozzarella with pesto, tomatoes, basil, and balsamic vinegar; a brioche grilled cheese with brie, blueberry jam, and dark chocolate; or a sourdough stack stuffed with ricotta, sun dried tomatoes, spinach, and artichokes. Now that I’ve been vegan for nearly 2 years, I thought it was time to come up with a vegan grilled cheese recipe. And of course, it is extra. It’s loaded with two types of vegan cheese, avocado, pesto, and more. I highly recommend saving this sandwich for when you are starving and craving something truly decadent. You won’t do it any justice if you don’t eat it on an empty stomach. I also recommend sharing it with a friend because sharing is caring (but also because it is rich and filling). Now, let’s address the elephant in the room. Does vegan cheese even melt??? To be honest, yes and no. Yes, many vegan cheeses that are sold in supermarkets these days do melt. But most of them do not stretch like traditional dairy based cheese. And some of the less desirable brands don’t do much melting at all. My favorite sliced cheeses for melting come from Chao Creamery, Follow Your Heart, Violife and Daiya. Vegan cheeses have come so far in recent years, so if you’re hesitant because you tasted a terrible one in the past, trust me when I say there are some fabulous alternatives out there! Now let’s talk about the rest of the fixings. This is a green goddess sandwich, so all of the remaining ingredients are green (duh). But, if you’re not obsessed with color pairing like I am, you can get creative and use your favorite toppings instead. If you are very sensitive to spice, feel free to omit the jalapeños, though I think the subtle spice helps to balance out the creaminess of the sandwich. If you have some leftover roasted vegetables, slice them thinly and add them in. And be sure to use a a hearty bread that won’t soften or get squishy under pressure. Otherwise, you’ll end up with a sad, soggy sandwich. That’s about it for this recipe. It’s really simple to make and guaranteed to satisfy your savory cravings, so I hope you give it a go!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
