Ingredients
Wet
- 1.5 Tbsp Vegan butter (softened, or substitute with vegan mayonnaise)
- 0.5 tsp Dijon mustard (optional, for added tang and depth)
Dry
- 2 slices Sourdough bread (medium-thick sliced)
- 0.25 tsp Garlic powder
Other
- 2 slices Vegan cheddar cheese slices (good melting variety)
- 1 slices Vegan mozzarella or provolone slices (for extra stretch and creaminess)
Method
- 1. Heat a heavy skillet or non-stick pan over medium-low heat.
- 2. Spread the vegan butter evenly across one side of each slice of sourdough bread.
- 3. On the unbuttered side of one slice, lightly spread the Dijon mustard and sprinkle with garlic powder.
- 4. Place the prepared bread slice butter-side down in the warm skillet, layer the vegan cheddar and mozzarella slices on top, and cap with the second slice of bread, butter-side facing up.
- 5. Cover the skillet with a lid to trap heat and encourage the vegan cheese to melt. Cook for 3 to 4 minutes until the bottom slice turns golden-brown and crisp.
- 6. Remove lid, carefully flip the sandwich, and cover again. Cook for another 3 to 4 minutes until the second side is evenly toasted and the cheese is fully melted.
- 7. Transfer to a cutting board, allow to settle for 1 minute, slice diagonally, and serve immediately.
Chef's notes
Covering the pan with a lid is essential for trapping steam so plant-based cheeses melt completely before the bread burns. For an extra savory crunch, sprinkle nutritional yeast onto the buttered exterior before frying.