Grilled cheese sandwich and vegan may sound as opposite as oil and water, but in this recipe you can have them both in one drool-worthy sandwich. Here, the vegan cheese (we use Daiya) melts into the same delicious gooeyness that you’ll get from dairy-base cheese. Borrowing inspiration from the Italian Caprese salad, we add a flavorful dairy-free pesto, sliced tomatoes and fresh basil in the sandwich. Whether you’re vegan or not, we bet you will agree that this is one damn good sandwich. And if you’re gluten-free, opt for GF bread and all your dietary needs are met!
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Vegan Caprese Grilled Cheese Sandwich Recipe
Makes 3 grilled cheese sandwiches
Prep time: 20 minutes
6 slices gluten-free bread
2 large ripe tomatoes, thinly sliced
6 fresh basil leaves
6 to 8 slices vegan cheese
1 tablespoon extra-virgin olive oil
1 cup tightly packed fresh basil
2 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic
Pinch of salt
- In a food processor, combine all of the ingredients for the pesto and blend them until the mixture is smooth. Set it aside.
- Heat a non-stick pan over medium heat.
- Evenly spread a large spoonful of pesto on the inside of the three slices of bread, and top each bread with two slices of cheese, two to three thin slices of tomato and two basil leaves. Cover them with the remaining slices of bread.
- Brush the olive oil evenly over the outside of each sandwich. Place the sandwiches in the pan and cook them for approximately three minutes per side until they’re toasted golden brown, and the cheese has become to melt.