Ingredients
Wet
- 2 Tbsp Vegan butter (softened at room temperature)
- 1 tsp Dijon mustard (optional for extra tang)
- 1 large Ripe beefsteak or heirloom tomato (cut into 1/4-inch thick slices)
Dry
- 0.5 tsp Dried oregano
- 0.25 tsp Garlic powder
- 0.25 tsp Flaky sea salt
- 0.25 tsp Black pepper (freshly ground)
Other
- 4 slices Sourdough bread (medium thickness)
- 4 slices Vegan cheddar slices
- 4 slices Vegan mozzarella or provolone slices
- 6 qty Fresh basil leaves
Method
- 1. Place tomato slices onto a double layer of paper towels and blot them gently to absorb excess moisture. Season both sides with dried oregano, garlic powder, salt, and black pepper.
- 2. Spread softened vegan butter evenly on one side of each slice of bread. Turn two slices over and spread Dijon mustard on the unbuttered sides.
- 3. Assemble the sandwiches: on top of the mustard-spread side, layer one slice of vegan cheddar, one slice of vegan mozzarella, seasoned tomato slices, fresh basil leaves, followed by another slice each of cheddar and mozzarella. Top with the remaining bread slices, buttered side facing up.
- 4. Preheat a large skillet or cast-iron pan over medium-low heat. Place the sandwiches into the skillet.
- 5. Cover the skillet with a lid and cook for 3 to 4 minutes. Covering helps trap steam, ensuring the plant-based cheese melts fully without burning the bread.
- 6. Remove the lid, carefully flip the sandwiches, and press gently with a spatula. Cook uncovered for another 3 to 4 minutes until both sides are golden-brown and crisp, and the cheese is thoroughly melted.
- 7. Transfer to a cutting board, let rest for 1 minute so the cheese sets slightly, slice diagonally, and serve immediately.
Chef's notes
Drying the tomato slices with a paper towel is the secret to avoiding a soggy sandwich. For maximum melt, stick to low-and-slow heat with the skillet covered for the first half of cooking.