Vegan BBQ Grilled Cheese Sandwich
Since we’ve been home so much this summer, we’ve been making a lot of vegan grilled cheese sandwiches. They’re quick and easy but still feel a bit fun and special- especially when we bring them outside for a little backyard picnic.
Today, I’m so excited to share this really easy recipe that will help you take your vegan grilled cheese sandwich game to the next level. Seriously, this Vegan BBQ Grilled Cheese Sandwich is about to blow your tastebuds away!
The BBQ component is unbelievably easy to make (it’s just shredded carrots and BBQ sauce!), but it adds a pop of tangy, sweet flavor and “meaty’ texture that makes this sammie extra craveable. Baby V and Baby L went WILD for this sandwich and Ross and immediately asked if we could make it again for lunch the next day. It’s a real winner!
For the vegan cheese, of course I used slices from my go-to brand, Daiya. I love both their Slices and Cutting Board Shreds because they are super melty, and for this sandwich I used the American Style Slices. This would be a great sandwich to make for someone who is skeptical of trying vegan food since there’s so much going on flavor-wise and it’s a great way to show how delish and melty vegan cheese can be!
Daiya Slices are available in six varieties: American Style, Smoked Gouda Style,
Mozzarella Style, Cheddar Style, Swiss Style and Provolone Style. I used American Style in this sandwich but I think it would also be great with Cheddar or Swiss Style.
You can find Daiya’s products in over 25,000 grocery stores in the U.S., including Sprouts, Target, Kroger, Safeway, Publix, and most natural grocery stores. Click here to see other recipes I’ve made using Daiya products.
- 1 cup shredded carrot
- 3 tablespoons your favorite barbecue sauce
- 8 slices of bread
- 4 tablespoons vegan butter (can sub olive oil)
- ¼ cup baby spinach
- ¼ red onion, sliced
- 4 Daiya American Style Slices
- In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside.
- Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread.
- To grill the sandwiches, use a panini press if you have one, or simply grill the sandwiches one or two at a time in a pan at medium-high heat. Place something flat and heavy, like a cutting board, on top to press the sandwiches together. Grill the sandwiches on both sides for about 5 minutes, until the outsides are golden brown and the insides are melty.
- Transfer the sandwiches to a cutting board, slice them in half, and serve right away.
This post was sponsored by Daiya. All opinions expressed are my own. Thank you for supporting the brands that support The Colorful Kitchen!
