A vegan cheese sandwich, jam, some fresh vegetables, and perhaps even a vegan cheese can be found on our breakfast table, but all at once? For our breakfast theme week, we wanted to create a special sandwich, so we thought about making grilled cheese.
Ingredients
- 4 slices of vegan bread (whole wheat, sourdough, or your choice)
- 1 cup vegan cheese shreds (such as vegan cheddar or mozzarella)
- 1 small ripe tomato, thinly sliced
- Fresh basil leaves
- Vegan butter or margarine for spreading
For the Tomato Jam:
- 4 medium tomatoes, diced
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare the tomato jam: In a medium saucepan, combine the diced tomatoes, maple syrup or agave nectar, apple cider vinegar, ground cumin, red pepper flakes, salt, and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces to a jam-like consistency (approximately 20-25 minutes). Remove from heat and set aside to cool.
- Preheat a skillet or griddle over medium heat.
- Assemble the sandwiches: Take two slices of bread and spread a thin layer of the tomato jam on one side of each slice. Place a few tomato slices and some fresh basil leaves on one of the slices. Sprinkle vegan cheese shreds evenly over the basil leaves and place the other slice of bread, tomato jam side down, on top.
- Spread a thin layer of vegan butter or margarine on the outer sides of the sandwich.
- Place the sandwich in the preheated skillet or griddle and cook until the bread turns golden brown and crispy, and the cheese has melted. Flip the sandwich and cook the other side until golden brown as well.
- Remove from heat and let the sandwich cool for a minute before slicing it in half. Serve warm and enjoy!
Nutrition Facts
- Calories: 320-350 kcal
- Total Fat: 10-15g
- Saturated Fat: 2-5g
- Carbohydrates: 45-55g
- Fiber: 5-7g
- Sugar: 20-25g
- Protein: 10-15g
- Sodium: 400-500mg
