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Caprese Grilled Cheese Sandwiches with Pesto & Parmesan Crust
2 Serving Lunch

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.

Tags: <600 Calories Soy-Free Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
10 min
CALORIES
490
FAT
29g
CARBOHYDRATES
47g
PROTEIN
11g

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INGREDIENTS

  1. 4 slices of sourdough bread
  2. 2 tbsp vegan butter
  3. 1 tbsp vegan parmesan
  4. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  5. 1 Roma tomato, thinly sliced
  6. 2 oz vegan basil pesto
  7. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, pine nut), wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
10 min
CALORIES
490
FAT
29g
CARBOHYDRATES
47g
PROTEIN
11g

Get Recipes Delivered

INSTRUCTIONS

1
Build the sandwich

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.

2
Grill the sandwiches

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.)

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