Vegan Green Goddess Grilled Cheese (Print Version)
Melty vegan cheese, greens, pesto, and jalapeños stacked on rustic bread for a craveworthy grilled delight.
# Ingredients:
→ Vegetables
01 -
2 handfuls baby kale or baby spinach
02 -
1/2 ripe avocado, sliced thin
03 -
1/2 cup microgreens or broccoli sprouts
04 -
10 pickled or roasted jalapeño slices
→ Bread and Spreads
05 -
4 slices rustic hearty bread
06 -
3-4 tablespoons vegan pesto
07 -
2-3 tablespoons vegan butter
→ Cheese Alternatives
08 -
4 slices vegan cheese
09 -
2 tablespoons shredded vegan cheese (optional)
# Steps:
01 -
In a large skillet over medium heat, melt 1 teaspoon of vegan butter or use olive oil. Add the baby kale or baby spinach with a pinch of salt and pepper. Sauté for 2 to 3 minutes until wilted. Remove from heat and set aside.
02 -
Place one slice of bread on a cutting board. Layer 2 slices vegan cheese and optional shredded vegan cheese evenly. Add half the sliced avocado, half the jalapeño slices, half the sautéed greens, and half of the microgreens or sprouts.
03 -
Spread 1 to 2 tablespoons vegan pesto on the second slice of bread. Place the bread, pesto side down, atop the sandwich fillings to complete assembly.
04 -
Heat a skillet over medium heat and melt 1 tablespoon vegan butter. Place the prepared sandwich in the skillet. Press down firmly with a spatula for about 10 seconds, then cover the pan with a lid to promote cheese melting. Grill for 3 to 4 minutes until the bottom develops a golden crust.
05 -
Add additional vegan butter to the pan if needed. Carefully flip the sandwich and press down again with a spatula. Cook for another 2 to 3 minutes or until the second side is crispy and golden brown.
06 -
Transfer the grilled sandwich to a cutting board and slice in half or quarters as desired. Repeat the process for the remaining ingredients and bread slices to prepare a second sandwich.
# Notes:
01 -
Covering the skillet while grilling ensures thorough melting of vegan cheese, resulting in optimal texture.