We had no idea it existed but april 12th is officially national grilled cheese day! So john and I made this delectable jack and cheddar cheese, apple, basil, and dijon grilled cheese sandwich to celebrate. But it's definitely ok to eat any day of the week. Definitely experiment with your own fillings, but we do recommend the 2 daiya cheese effect. The jack cheese wedge gives a creamy gooey inside and the cheddar shreds make it look pretty and give the cheese a bit more texture.
ingredients (makes 1 sandwich):
2 slices vegan whole wheat bread
1/4 block of daiya jack style wedge
1/4 C daiya cheddar shreds
1 tbsp dijon mustard
4 basil leaves
1/2 green apple, thinly sliced
2 tbsp earth balance vegan butter
spread earth balance on the outside of each slice of bread and dijon on the inside of each slice. Thinly slice the jack style wedge and place on one slice of bread, then add thin slices of apple, fresh basil leaves, then top with the cheddar style shreds. Place the other slice of bread on top and grill in a non-stick pan on medium heat. It's best if you assemble the sandwich with the cheese products placed closest to the bread so it melts faster. Each side should take 4-5 mins, but check to make sure it doesn't burn. When one side is golden and crispy flip the sandwich and grill the other side.