Because who doesn’t love a great grilled cheese sandwich? We’ve used a hearty sourdough bread, for great taste and texture but also because it holds up well to the slightly hotter temperatures needed to melt nut-based cheese.
Grilled Cheese & Tomato Sandwich
For one sandwich:
2 slices (vegan) sourdough bread
1.5 oz. Miyoko’s Creamery Smoked Farmhouse vegan cheese, sliced in thin ribbons
2 or 3 slices Follow Your Heart American-style vegan cheese
1 small ripe red tomato, cut in 4 thin slices
Prepared Dijon mustard
Vegan butter (soy-free Earth Balance or similar)
Preheat tabletop electric grill, panini press (recommended), electric skillet or toaster oven to 380 degrees F / 195 degrees C (medium-high).
Cut the bread in half if it’s large (see photo). Spread vegan butter on one side (the outside, when assembled) of each piece of bread. Spread mustard on one side of the inside of sandwich and place the tomatoes on the mustard side. Lay the Smoked Farmhouse cheese across the tomatoes and top with the American cheese and bread (buttered side out). Grill (or toast) on medium-high heat 6 to 8 minutes, or until cheese melts and bread is well toasted, as in photo above. Cool slightly before serving.