Caprese Grilled Cheese Sandwiches
with Pesto & Parmesan Crust
Parmesan frico are thin, crispy chips used in Italian cuisine as appetizers and garnishes. We encrusted this caprese-inspired sandwich with vegan parmesan for a frico-like crunch and a nutty, salty finish.
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- 4 slices of 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
- For full ingredient list, see Nutrition.
Lay sourdough on clean work surface. Spread butter on one side of each slice and sprinkle with parmesan. Flip sourdough over, spread with cashew cheese, and top with as many slices of tomato as you'd like. Spread pesto on two 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.)