with Basil Pesto and Arugula Salad
- 1 clove garlic
- Fresh basil
- ¼ cup almonds
- 4 oz arugula
- 1 tomato
- ¼ cup peppadew peppers
- 4 slices sourdough bread
- 2 tbsp Follow Your Heart® Vegenaise®
- ½ cup vegan mozzarella
- ½ cup vegan cheddar
- 2 tsp balsamic vinegar
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- Large nonstick skillet
- Food processor
Add 1 clove garlic, basil, almonds, half the arugula, and a pinch of salt to a food processor. Pulse 3 to 4 times to mix everything together. On high speed, with the motor running, slowly add 2 tbsp olive oil. Blend, scraping down the sides as necessary, until well combined. Taste and adjust seasoning with salt.
Thinly slice the tomato. Add the remaining arugula and peppadew peppers to a medium bowl.
Lay the sourdough bread out on a cutting board. Spread the Vegenaise on one side of all four slices and then flip over. Spread the basil pesto on 2 of the slices.
Sprinkle the mozzarella onto the pesto and layer on the sliced tomato. Sprinkle the tomato with salt and pepper. Sprinkle on the cheddar and gently close your sandwiches.
Place a large nonstick skillet over medium heat. Add the sandwiches and cook until the bread golden brown and the cheese has melted, about 4 to 6 minutes per side. If your bread is getting dark but the cheese hasn’t melted yet, reduce the heat to low.
To the bowl with the arugula, add the white balsamic vinegar, 2 tsp olive oil, and a pinch of salt and pepper. Toss the arugula salad well to combine. Cut the grilled cheese sandwiches in half and and serve alongside the arugula salad.