If you’re looking to mix it up a bit, own the grilled cheese for all its versatility. Mix up the tired old bread, butter, and American cheese…oh, and do it totally vegan.
- 2 Thick wheat cut bread (If you’re piling a lot on, as I did, you’ll want thicker bread. I’d actually bought a loaf from Whole Foods with tartines in mind, but I wanted a really comfort food.)
- 1 tbsp Earth Balance Vegan Butter (The buttery sticks are now a staple for me, so I love it when Whole Foods has them on sale. Love it!)
- 2 slices Tofutti Mozzarella Cheese (You can use any kind of vegan cheese you want, but I find that this brand melts really well.)
- 3 tsps Dijon Mustard (I went for the Walmart brand, rather than the more well-known Grey Poupon, because it doesn’t contain sugar.)
- 1 Boca Chick Patty (My favorite brand of meatless chick patties is actually Food For Life’s Cluckphrey patties, but Boca are also now egg-free.)
- 2 to 4 Slices of Portabella Mushrooms
- Spread the vegan butter on two slices of bread, then place them in the pan, buttered side down. Squeeze the Dijon Mustard on the inside and spread, if desired. Top the mustard with a slice of vegan cheese on both sides.
When I add a chick patty to the sandwich, I cook it in the microwave, then put it on the sandwich. The heated patty can also help melt the cheese.
Add the chick patty on one side, then close the sandwich.
In the meantime, spread a small amount of butter directly on the pan, place on the mushrooms. Press down, flipping occasionally, also.
I don’t really want to give a time, but it took me about 4 or 5 minutes to get my mushrooms as tender and darkened as I wanted them. When the mushrooms are as tender as you like them, scoop them up with a spatula, open the sandwich and slide them on.
Use the spatula to press the contents back together, continuing to flip occasionally. When the bread is as toasted as you like it, plate and enjoy.
Note: if you make this sandwich just as I did, this is a meal. It’ll pack up to 650 calories.