No matter how old I get, my love for a perfectly browned and crispy grilled cheese sandwich never fades. It seems kind of silly, but even when I found a fancy cheese like Miyoko’s Creamery Aged English Smoked Farmhouse on sale at Whole Foods, the first thing I thought of was making a grilled cheese sandwich!
I grabbed a variety of olives and teeny tiny pickles from the olive bar, and Tofurky Bologna slices. Believe it or not, before I went vegan, I used to love fried bologna and cheese sandwiches (and I also really loved spam). So I think even when I eat vegan junk food it’s a big step up from the way I ate before 😀
The cheese from Miyoko’s Creamery is hardly junk food, though. It’s made with cashews, chickpea miso, nutritional yeast, salt, and cultures to ferment it. Miyoko describes it as “Semi-hard with rich, smoky, sharpness that lingers.”
It’s so good I could just slice it up and eat it on its own. Luckily I saved some for this sandwich, though 🙂
Grilled Cheese Sandwich for When You Adult
2 slices of bread
Approx 1oz Miyoko’s Creamery Aged English Smoked Farmhouse, sliced*
5 slices Tofurky Bologna
1/4 C sliced olives
Lightly spread margarine on one side of each slice of bread, and sprinkle that side with garlic powder. Place one slice margarine side down on a skillet. Layer on half the sliced cheese, olives, bologna, remaining cheese, and top with the second slice of bread margarine side up.
Cook over medium heat until bread is browned, then very carefully flip the sandwich and brown the other side.
*You don’t have to weigh the cheese, just make sure it’s enough to cover each slice of bread.
Cashew cheese doesn’t get gooey when it melts, but it does soften and is delicious warmed, no matter if the box says it’s best served cold or at room temp!
What’s your favorite way to dress up a grilled cheese sandwich?