Pesto Grilled Cheese
with Tomato & Sweet Potato Fries
- 1 sweet potato
- 2 tsp dried oregano
- 1 Roma tomato
- 4 slices sourdough bread
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise
- ¼ cup vegan basil pesto
- ⅓ cup vegan mozzarella
- ⅓ cup vegan cheddar
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
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.
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.
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.
Cut the pesto grilled cheese in half and serve with sweet potato fries. Enjoy!