Growing up, grilled cheese sandwiches were pretty common in the fall and winter. Vegan butter on sourdough bread, along with melted, gooey vegan cheese makes this a classic. The recipe is listed below.
2 Slices of sourdough bread
2 to 3 Tablespoons pesto, (add more to bread according to your taste)
2 Slices of Violife sliced yellow cheese, it melts well
Pinch of Himalayan salt
Vegan Basil Pesto
1 1/2 Cups of fresh basil leaves
1/2 Cup of almonds, chopped
1 Garlic clove
Squeeze of lemon to taste
1/2 Teaspoon of Himalayan salt to taste
1/4 Cup + 1 tablespoon of olive oil
Directions for Basil Pesto:
-Place basil, almonds, garlic, lemon and salt in a food processor with about 1/4 cup of olive oil and blend until everything is combined. Scrap down the sides of the food processor with a rubber spatula and continue to blend adding in an additional tablespoon of oil slowly until the pesto reaches the desired consistency. You can adjust the lemon juice and salt to your desired taste.
-Add the sliced sourdough to your plate, on the inside of each slice spread with a layer of pesto sauce on both slices of the bread.
-Add two slices of vegan cheese, sliced tomato then add the top slice to sandwich.
-On the outside of the each slice of bread add a little vegan butter, (optional)
-Coat the pan with a tablespoon of vegan butter then add sandwich to pan. Grill both sides of the toast to the melt cheese. Serve and Enjoy!