Tuesday, January 1, 2013

Grilled Vegan Cheese & Smoked Tomato Deli Sandwich

Quick - I need lunch and I don't have much time! How often do you feel this way? Well, if as often as I do, it is good to have some convenience foods in your refrigerator. This time, when I opened the fridge, I noticed I had a package of Field Roast smoked tomato deli slices and a package of Daiya's jack style wedge. The day before, we also picked up this awesome loaf of Ric's Bread Garlic Kale loaf from a farmer's market in Philadelphia. Combine smokey tomato slices with melty vegan cheese on garlic kale bread and you get an awesome grilled sandwich. Here is how I made it.

Grilled Vegan Cheese & Smoked Tomato Deli Sandwich
Serves 4

  • 1 package Field Roast Smoked Tomato deli slices
  • 1 package Daiya Jack Style Wedge
  • Bread, sliced (ciabatta or loaf bread)
  • Earth Balance Buttery Spread
  • Pickles (optional)

Place two smoked tomato deli slices on one piece of bread.

Slice the Daiya wedge thinly and place 1 to 1.5 slices on top of the deli slices. If you cut it too thick, it won't melt as well.

Top it with another piece of bread. Spread a thin layer of Earth Balance's buttery spread on top and place on a grill pan or grill. Cook until browned. In the meantime, put the buttery spread on the other side of the sandwich. Once browned, flip, and brown again. Be sure that the cheese has melted before you remove it from the grill. Slip some sliced pickles in, if desired. Serve warm.


  1. Hi Angela,

    Where did you purchase the Bangkok Cukes pictured above?


  2. I found those at a farmer's market in Pennsylvania. They have a Thai twist.