As you may know, three of the five people in the family are back to college now (the fourth is heading to USC in the spring) and that means fast, easy and tasty meals are on the menu - and that also means everyone helps out with the cooking (at least one person, once a week - besides me).
This past week we had BLTA Grilled Cheese sandwiches. Bacon, lettuce, tomato, avocado - all on a grilled cheese sandwich. Really, this can only be good.
I used my bacon recipe from Everyday Vegan Eats (AMAZON) because it is STILL my most favorite bacon recipe hands down and it freezes really well so I make a huge batch and pull out what I need when I need it. Toss it in the air-fryer and have crisp, crunchy, amazing vegan bacon.
Use commercial cheese or make your own, but if using commercial block cheeses, use a mix of different brands to get a melty, gooey vegan cheese that isn't over-powering in flavor.
Have at it - make grille cheese a regular addition to your menu and you can customize it and have lunch on the table in record time.
BLTA Grilled Cheese
Makes 4 sandwiches
8 slices bread
Vegan butter
Vegan mayonnaise or 1 small mashed avocado
4 slices vegan swiss cheese or other vegan cheese
12 slices vegan bacon
Lettuce
Tomato
1. Butter one side of each bread slice. Spread mayo or avocado on the top slice of each sandwich.
2. Heat a skillet over medium-low heat, add the slices of buttered bread, top with cheese, bacon, lettuce, tomato and add the top slice of mayo-ed (or avocado-ed) bread (butter side up). Cover with a lid and cook until the bottom slice of bread is golden, about 1 to 2 minutes.
3. Flip the sandwich and cook, uncovered, until golden brown. Reduce heat if the bread is cooking too fast.
4. If the cheese is not melted, add a tablespoon of water to the skillet, tip the skillet to avoid making the bread soggy, cover with a lid and cook until the cheese is melted. Serve.
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