Vegan Spicy Veggie Grilled Cheese
This vegan grilled cheese is loaded with veggies, but equally savory and indulgent as its non-vegan counterpart thanks to Chao’s spicy tomato cayenne cheese and creamy avocados. Ready in 20 minutes, this sandwich makes the perfect lunch or light dinner!
I love a good grilled cheese. So much so, that I named my Grandma’s grilled cheese with rye bread and sharp cheddar “the” grilled cheese. She would often mention a handful of food options, only for me to hesitate and inquire, “what about the grilled cheese?”
She was amused that I held this painlessly simple meal with such reverence, but it was one of those meals I always had a taste for. So of course, I needed to create my own version as a vegan.
This recipe is not a recreation of my Grandma’s, but an invention of my own. While slightly more complicated than my Grandma’s due to the extra ingredients, the execution is equally simple, flavor similarly craveable, and nutrition higher quality.
As I write this, it is 5 am on Wednesday, and I am cautiously optimistic I have recovered from an intense reaction to the Johnson & Johnson COVID vaccine. Following the shot late Monday afternoon, I came down with a headache and 17-hour fever. I finally fell asleep at 3 am, woke up at 8:30 am with a reduced but still present fever, laid in bed until 1:30 pm, and went back to sleep at 7 pm.
I am now awake and fully rested, having started my day at 3:30 am. I am debating whether or not I can (or should) handle an 8 hour workday today, but completing my personal work on time from the comfort of my couch was a no-brainer.
I am thankful to be sharing with you today a recipe that is easy for me to write, and easy for you to make. I love that some of the quickest and simplest recipes are often the most delicious.
If you make this grilled cheese, please leave me a rating and review — I would love to hear from you!
Vegan Spicy Veggie Grilled Cheese
Equipment
- Cast iron skillet
- Heavy pot or pan
Ingredients
- 2 slices multi grain bread I use "Dave's Killer Bread"
- Vegan butter to taste I use "Earth Balance"
- 2 slices tomato cayenne Field Roast Chao cheese
- 3 thin slices tomato
- 3 sliced red onion rings
- 4 to 5 slices avocado
- Handful of sprouts
Instructions
- Spread vegan butter over one side of each bread slice, and place bread on a plate, butter sides down.
- Add two slices of Chao cheese to cover bread slice. There will be significant overlap depending on the bread used. Place 3 thin slices of tomato on cheese to cover width of bread slice, and 3 slices of onion rings on top of the tomatoes. Again, there will be overlap. Place avocado slices side by side across bread until width of slice is covered. Top with sprouts, and place other slice of bread on top, butter side up.
- Preheat a cast iron skillet on medium. Once hot, place sandwich in pan, and place a heavy pan or pot on top of sandwich to weigh down. Cook about 4 minutes undisturbed, carefully flip sandwich to other side, and cook 3 minutes more with pan atop sandwich.
- Slice sandwich in half, serve and enjoy!