It’s National Grilled Cheese day once again, which means it’s time for another vegan grilled cheese! I love any excuse to eat carbs.
This creation is going out to anyone who grew up on beef and cheese. It’s a classic combination of beef, cheese, and white bread. The main food groups… in some places! Just because a vegan lifestyle is plant based doesn’t mean we can’t get down with some fried up comfort food.
It’s about time I made a vegan version, but this one is spiced up a little, because I’m an adult now! If you’re not a fan of spice, feel free to dip it in just regular ketchup (without sriracha) or leave out the jalapeños.
spicy vegan grilled cheese & beef sandwich
Spice things up in your typical grilled cheese sandwich by adding vegan jalapeño havarti and ground round!
Ingredients
- 1/4 C finely chopped onion
- 1 tsp olive oil
- 1 tbsp finely chopped pickled jalapeños
- 1/2 C veggie ground round
- 1/4 tsp chili powder
- pinch sea salt
- 1/3 block Daiya Jalapeño Havarti Wedge (or vegan cheese of your choice)
- 2 slices sourdough bread
- 2 tsp vegan butter
- 1 tbsp ketchup
- 1 to 2 tsp Sriracha
Instructions
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In a pan over medium heat, sauté onion and olive oil for 2 minutes until soft. Add pickled jalapeños, veggie ground round, chili powder, and a pinch of sea salt and cook for another 2 to 3 minutes. Push this mixture to the side of the pan to make room for the bread.
- Butter one side of each slice of bread and place one slice, butter side down, into the pan.
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Place thin slices of jalapeño havarti wedge or another cheese of your choice on the bread, covering it generously. Then scoop the ground round mixture on top. Place the other slice of bread, butter side up, on top of that.
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Turn the heat to low, cover the pan with a lid, and cook for 2 to 3 minutes per side or until the cheese is gooey and melted and the bread is crispy and golden brown. For dipping, combine ketchup and Sriracha into a simple spicy ketchup.
