Classic Grilled Cheese (with a vegan option)

Written by
Diana Dutcher
on January 18, 2021

Sometimes a classic grilled cheese sandwich just hits the spot. Follow these instructions for a delicious straight-forward grilled cheese that is guaranteed to satisfy the cheese-lover in you.

My favorite bread is sourdough slices but any bread will work. For a vegan option, opt for olive oil on the bread and Chao slices. They melt beautifully on this sandwich!

For a perfect pairing, check out this Zesty Tomato Soup in a big batch or a small batch.

Ingredients

1 slice of bread, cut in half
2 or 3 varieties of sliced cheese (the more variety, the more depth of flavor). A great vegan choice is Chao slices; they work beautifully in this sandwich.
Butter, ghee, or olive oil

Directions

  1. Cut the piece of bread in half
  2. Butter or oil two sides of the bread. This will be the OUTSIDE of the sandwich
  3. Preheat griddle or frying pan over medium heat
  4. Lay one piece of bread down on the heat, butter/oil side down
  5. Layer on the cheese slices evenly
  6. Lay the other piece of bread on top with the butter/oil side facing up
  7. Watch the heat on the pan and turn it down if needed. You do not want the bottom bread to burn, rather you want a light golden colored toast on it.
  8. When the cheese has started to melt, flip the sandwich over to get browning on the top slice of bread
  9. Watch the heat on the bottom bread. You want a nice golden toast.

Watch the full tutorial here for grilled cheese and tomato soup:

Diana Dutcher – grilled cheese and tomato soup tutorial

*Want to know more about the spoon spatulas that I love? Here is the set of 5 pieces, the all-purpose spoon, the 1 tsp mini spoon, the large spoon / ladle, and the chopping spatula.

*These are affiliate links and I may earn a small commission from your purchase.

Comment below if you loved this easy recipe! Do you have any other favorite ingredients to add to grilled cheese? For a fancy twist, try adding a layer of sun dried tomatoes, pesto, and change the cheese to mozzarella. That’s a grilled caprese!

Written By
Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖

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