The classic grilled cheese sandwich is what you make it—it can be a humble affair of gooey dairy-free cheese and perfectly toasted bread, or it can be gussied up with avocado, caramelized onions, or slices of juicy pear. No matter how you prefer your grilled cheese, one thing is absolutely necessary—quality ingredients. This sandwich’s simplicity mandates perfection in all of its components, which is why we reach for Miyoko’s Creamery cheese and butter whenever the craving calls. These organic products are made with traditional cheesemaking methods to replicate the taste and texture of dairy with 100 percent plant-based ingredients! It’s time to level up the grilled cheese—make it dairy-free.
2 slices bread of choice (white or sourdough work well)
2-3 slices Miyoko’s Creamery Cultured Vegan Farmhouse Cheddar Slices
1/2 tablespoon Miyoko’s Creamery Organic Cultured Vegan Butter
Flaky sea salt
*Fruit jam (apple butter, fig, or apricot)
Shiitake or tempeh bacon
Thinly sliced apple or pear
Thinly sliced avocado
1. Heat a small frying pan or skillet over medium heat. It’s hot enough when you sprinkle a drop of water on it and it sizzles.
2. Generously butter one side of each bread slice. Place one bread slice butter side down onto the hot pan. Immediately top with cheese, any optional ingredients, and the other bread slice, butter side facing up. Cook until the bottom slice is golden brown.
3. Flip the sandwich. Place a metal bowl over the sandwich to create a dome. This will help the cheese melt faster so the bread does not burn. Remove the done after 90 seconds. Finish cooking the sandwich until the cheese is fully melted and both sides of the sandwich are golden brown.
4. Remove from pan, sprinkle with flaky sea salt, and cut into two triangles. Enjoy!