Vegan Caprese Grilled Cheese Sandwich with Homemade Mozzarella

March 18, 2021

Vegan Caprese Grilled Cheese Sandwich with Homemade Mozzarella


This quick and easy Vegan Caprese Grilled Cheese Sandwich recipe is out of this world! It’s made with a dairy-free creamy Spinach Stretchy Vegan Mozzarrella Cream filling, and layered with fresh tomato slices, homemade Pesto, and fresh basil. It is all served on delicious slices of homemade Sourdough Bread.

PREP TIME: 5 mins

COOK TIME: 10 mins

COURSE: Appetizer, Breakfast, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks

SERVINGS: 2 Sandwiches

Author: Bianca Zapatka at biancazapatka.com

INGREDIENTS:

Homemade Stretchy Vegan Mozzarella
Vegan Cream Cheese
Fresh Garlic

Spinach Stretchy Vegan Mozzarella Cream:

  • 1 tsp olive oil for frying
  • 2 cloves garlic minced
  • 3 cups fresh spinach roughly chopped, or sub frozen (*see notes)
  • pinch of salt more to taste
  • 2 tbsp vegan cream cheese or homemade Stretchy Vegan Mozzarella (see recipe in previous blog)

Grilled Cheese Sandwich:

Homemade Sourdough Bread
Stretchy Vegan Mozzarella
Fresh Tomato
Homemade Pesto
Fresh Basil
  • 4 slices bread of your choice. I used homemade Sourdough Bread.
  • 1 tbsp vegan butter or oil
  • 1 cup vegan cheddar cheese or 1/2 cup of homemade Stretchy Vegan Mozzarella (see recipe in previous blog)
  • 2 slices of fresh tomato per sandwich
  • 3 tablespoons of pesto (see notes)
  • 2-3 medium basil leaves

DIRECTIONS:

Spinach Stretchy Vegan Mozzarella Cream:

  • Heat a teaspoon of olive oil in a skillet. Add the garlic and sauté for 30 seconds. Then add the spinach and a pinch of salt, and sauté for a further minute until just wilted. Transfer to a bowl, drain off any excess liquid, then stir in the vegan cream cheese and another pinch of salt to taste.

Grilled Cheese Sandwich:

  • Clean the same skillet (or use another large pan) and heat to medium-high heat. Spread vegan butter (or oil) on one side of each of the bread slices. Once, the pan is hot, add 2 slices of bread, buttered side down. On each slice, spread some shredded cheese, the spinach cream filling, some more cheese (1/2 cup cheese per sandwich), and top with the other slices of bread, buttered side up.
  • I have adjusted this recipe to into a Caprese Sandwich and include a layer of homemade pesto, fresh tomato, and basil. Therefore, the final layers of your sandwich will probadly look more like the photo above (see fourth photo above).
  • Use a spatula to gently press down on the grilled cheese sandwich during frying. When the bottom bread is browned, flip the sandwich and cook until the other side is toasted too and the cheese is melted, about 2-4 minutes each side.
  • Serve warm. You may wish to serve it with a bowl of the delicious Fresh Tomato Basil Soup (recipe in tomorrow’s blog). Enjoy!

NOTES:

  • Instead of store-bought vegan cheese shreds or slices, you can make my favorite easy Stretchy Vegan Mozzarella. Please read my previous blog post for additional information about the Stretchy Vegan Mozzarella.
  • Please refer to my previous blog for the delicious recipe of the homemade Pesto Pasta & Veggies (it contains a quick, no bake pesto recipe!).
  • You may wish to serve these delicious sandwiches with the flavorful Easy Vegan Tomato Basil Soup (recipe in tomorrow’s blog).

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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