Pimento Grilled Cheese Sandwiches
with Blueberry Balsamic Spinach Salad
Pimento cheese is a tangy and creamy spread from the American South, flavored by vibrant piquanté peppers. A sweet, earthy salad with blueberries and walnuts complements these sandwiches for a protein-packed dinner.
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INGREDIENTS
- 1 tbsp balsamic vinegar
- 1/2 tbsp agave
- 1/4 cup dried blueberries
- 1.5 oz red piquanté peppers, drained and minced
- 2 oz vegan cheddar
- 2 oz vegan cream cheese
- 6 tbsp romesco sauce
- 4 slices of sourdough bread
- 4 oz teen spinach (divided)
- 1/4 cup walnuts, roughly chopped
- 2 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Whisk together vinegar, agave, 2 tbsp olive oil, and a pinch of salt and pepper in large bowl. Stir in dried blueberries and set aside.
Stir together piquanté peppers, cheddar, cream cheese, and romesco in medium bowl.
Lay 2 slices sourdough on clean work surface and divide pimento cheese between slices. Add some spinach and gently close sandwiches.
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add sandwiches and cook until golden brown, 2 to 3 minutes per side.
Add remaining spinach, walnuts, and a pinch of salt and pepper to bowl with vinaigrette. Cut sandwiches in half and serve with salad.
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