Wisconsin is famous for cheese. It’s a state known for its dairy heritage, with proud traditions around gooey, golden grilled cheese sandwiches. For anyone who’s gone vegan but still misses that experience, this recipe brings it back in a new way.
Ingredients
- 1 cup (113 g) shredded vegan Cheddar cheese (I prefer Violife® or 365 Whole Foods Market brand)
- ½ cup (60 g) shredded vegan mozzarella cheese (I prefer Violife or 365 Whole Foods Market brand)
- ¼ cup (40 g) diced red onion
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp freshly ground black pepper
- Pinch of salt
- 2 tbsp (28 g) vegan butter
- 1 tbsp (15 g) Dijon mustard
- 2 tbsp (28 g) vegan mayonnaise
- 4 slices vegan sourdough bread
- Chopped fresh chives for garnish (optional)
Instructions
- In a small bowl, combine the vegan Cheddar and mozzarella, red onion, garlic powder, smoked paprika, pepper and a pinch of salt. Mix well to create the cheese filling.
- In another small bowl, mix together the vegan butter, Dijon mustard and vegan mayonnaise to make a creamy spread.
- Lay out the sourdough bread slices on a clean surface. On two of the slices, spread the creamy mustard mixture evenly on one side of each slice. Divide the cheese mixture equally between the two slices, spreading it on the other side of each slice. Place the remaining two slices of bread on top of the cheese-covered slices to make two sandwiches.
- Heat a large nonstick skillet or griddle over medium heat.
- Carefully transfer the sandwiches to the skillet. Grill them for 2 to 4 minutes on each side, or until the bread turns golden brown and crispy and the cheese is melted. Once the sandwiches are cooked to your liking, remove them from the skillet and let cool for a minute.
- If desired, sprinkle with fresh chopped chives, for a burst of color and flavor.