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Pesto Grilled Cheese

with Tomato & Sweet Potato Fries

dinner

Chef's Choice Comfort Foods Seasonal Menu Party Foods Quick and Easy Spring Recipes Summer Recipes Winter Recipes Soy-Free American Appetizer Nuts Root Vegetables Dinner
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
610
FAT
29g
CARBOHYDRATES
76g
PROTEIN
10g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 2 tsp dried oregano
  3. 1 Roma tomato
  4. 4 slices sourdough bread
  5. 2 tbsp Follow Your Heart® Soy-Free Vegenaise
  6. ¼ cup vegan basil pesto
  7. ⅓ cup vegan mozzarella
  8. ⅓ cup vegan cheddar
  9. 1 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potato fries

Preheat oven to 400°F. Cut the sweet potato into wedges. Add to a baking sheet and toss with 1 tbsp vegetable oil, dried oregano, and a pinch of salt and pepper. Roast until the sweet potatoes are browned and crispy in places, about 18 to 22 minutes.

2
Build your sandwiches

Thinly slice the tomato. Lay the sourdough bread out on a cutting board. Spread the Vegenaise on one side of all 4 pieces of bread and then flip them over. Spread the basil pesto on 2 of the pieces, then sprinkle with mozzarella and layer on the sliced tomato and cheddar. Gently close up your sandwiches.

3
Cook the pesto grilled cheese

Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until golden brown and the cheese has melted, about 4 to 6 minutes per side. If your bread is getting too dark but the cheese hasn’t melted yet, simply lower your heat.

4
Serve

Cut the pesto grilled cheese in half and serve with sweet potato fries. Enjoy!