Grilled Cheese Success!

April 12th was Grilled Cheese Day! (Yep, I’m a few days late posting my meal. Get used to that!) So, I decided to kick it up a few notches and make something restaurant worthy.

-Sourdough bread

-Trader Joe’s vegan cheese shreds

-Arugula

-Heirloom tomato

-Crispy tempeh strips

-Sautéed mushrooms and onion

 

Grilled cheese tip: It can be difficult to melt the cheese inside the sandwich, so do what I do and toast both slices buttered/ oiled side down first, add your cheese, then place the hot side of one slice on top of the cheese and flip to toast the top. That way, there’s direct heat right on top of the cheese. 

I melted my cheese using the tip above, then opened up the sandwich and layered my greens, pre prepped veggies, and tempeh.

Look at the melty goodness! Trader Joe’s shreds aren’t my #1 choice, but they aren’t too bad. They melt and stretch nicely. My only complaint is there’s a sweetness to it. Kinda strange as far as cheesiness goes.

I will definitely have this again!

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