Spicy Vegan Grilled Cheese

You will never go back to basic grilled cheese after this.

Image by + recipe adapted from Epicurious

Makes 2

For the cheese spread:
2 oz. grated vegan Gruyère (about 6 tbsp.)
2 oz. grated vegan white cheddar (about 6 tbsp.)
1 oz. grated vegan fontina cheese (about 3 tbsp.)
2 garlic cloves, finely grated
2 tbsp. coarsely chopped fresh parsley
2 tbsp. Raspberry Hot Sauce
2 tbsp. vegan mayonnaise
1 tbsp. chopped red onion

Plant-based prosciutto or salami

For the sandwiches and assembly:
4 slices good-quality crusty Italian bread, such as ciabatta
2 tbsp. vegan mayonnaise
2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tbsp. olive oil
2 tbsp. vegan butter

Make the cheese spread:
1. Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, hot sauce, mayonnaise, and onion in a medium bowl until well combined.

Assemble the sandwiches:
2. Spread 1 side of each slice of bread with 2 tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip two slices over so mayo side is face down. Divide cheese spread between these two slices. Top each slice with half of sliced okra, half of bean sprouts, plant-based deli meat and a second slice of bread with the mayo on the outside of the sandwich.

3. Heat skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side. Cut sandwiches in half and serve immediately.