Caprese Grilled Cheese Sandwiches
with Pesto & Parmesan Crust
Parmesan frico are deliciously thin, crispy, cheesy chips used in Italian cuisine as elegant appetizers and garnishes. We encrusted these caprese-inspired sandwiches with vegan parmesan for a frico-like crunch and a nutty, salty finish.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 4 slices sourdough bread
- 2 tbsp vegan butter
- 1 tbsp vegan parmesan
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 Roma tomato, thinly sliced
- 2 oz vegan basil pesto
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Lay sourdough on clean work surface. Spread butter on one side of each slice and sprinkle with parmesan. Flip sourdough over, spread cashew cheese on 2 slices, and top with as many slices of tomato as you'd like. Spread pesto on 2 remaining slices of sourdough. Gently close sandwiches, parmesan side out.
Transfer sandwiches to large nonstick skillet over medium heat. Cook until golden brown and cheese has melted, 2 to 3 minutes per side. Cut sandwiches in half and serve. (TIP: If your bread is getting too dark but cheese hasn’t melted yet, lower your heat.)
SIMILAR RECIPES
Cowgirl Cookie Overnight Oats with Dried Cranberries
