My meltable vegan cheese makes the best grilled cheese sandwiches. Most often, I just put some cheese on a slice of bread and fry it up. Like I mentioned in my previous post, that cheese makes the most amazing open-faced grilled cheeses, because you can fry it face-down on a nonstick skillet until it gets that insanely delicious crisped skin to it. And it doesn’t stick to the pan or make a gooey mess or anything. So cool. And so quick and easy.
But there are times when I want to take a little more time to dress up my grilled cheese – and turn it into an actual sandwich. A couple of slices of my favorite bread (I use a delicious gluten-free bread from a local bakery), some quick-caramelized onions, a handful of fresh arugula, and some thick slices of my dairy-free cheese. The cheddar-style cheese is crazy good in this sandwich, but I’m also partial to the garlic cheese as well.
Serve this grilled cheese sandwich with a light green salad and a cup of tomato soup to make a meal out of it. Enjoy!
And click here for the recipe for my nut-based, soy-free, meltable dairy-free and vegan cheese!
- 1 large onion, chopped or finely sliced
- 2 tablespoons vegetable oil for frying
- sea salt to taste
- 2 slices of your favorite sandwich bread
- thick slices of cheese to cover (see above for the link to my dairy-free cheese)
- 1 handful fresh arugula
- 1-2 tablespoons Earth Balance buttery spread or oil
- Heat vegetable oil in a large skillet over medium-high heat until a drop of water sizzles in it. Add chopped or sliced onion and reduce heat to medium. Add a generous amount of sea salt to taste. Saute onions, stirring occasionally, until browned and crispy, about 10-15 minutes.
- Place a thick layer of cheese on a slice of bread, then cover with caramelized onions and a small handful of arugula. Top with second slice of bread.
- Heat Earth Balance or oil in small skillet over medium-high heat until melted and hot. Place sandwich in pan and fry for several minutes on each side until bread is browned and crispy. Serve immediately.