The Daiya Files: How To Make A "Cheesier" Vegan Grilled Cheese
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 1 cup pitted kalamata olives
  • 1/4 cup sun-dried tomatoes in olive oil
  • 1-2 tablespoons good-quality olive oil
  • 1 garlic clove
  • 1 teaspoon anchovy paste (omit if vegan/vegetarian)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh basil
  • Pinch of red chili flake
  • Salt and pepper
  • 2 slices Daiya-brand cheddar
  • Small handful of arugula
  • 2-3 tablespoons olive tapenade
  • 2 slices of fresh sourdough bread (I prefer rosemary sourdough here)
  • Olive oil to coat the pan
Directions
  1. :::olive tapenade:::
  2. Combine all ingredients in a food processor, with the exception of the olive oil. Pulse until just incorporated. Add half the olive oil and pulse again. Taste and season as necessary. The tapenade should be thoroughly mixed and glistening, but not sopping in oil. If it looks dry or overly chunky, add the remaining oil and pulse again.
  3. :::sandwich:::
  4. Heat a medium-sized skillet — ideally cast iron — on medium-low heat. Schmear tapenade generously on both slices of bread and layer both sides with cheese.
  5. Place both slices in the pan and tent loosely with foil. Allow to toast for a few minutes until cheese begins to melt, monitoring carefully to ensure that the bread isn’t burning.
  6. Remove the foil and place the arugula on top of one slice, then carefully place the other slice on top to make the sandwich.
  7. Any cheese that hasn't melted yet will melt very quickly at this point. Press down lightly with a spatula, then remove from pan, slice and serve.