Ingredients
Units
Scale
- pea pesto, (below)
- 5–6 slices vegan cheese, (I used Daiya provolone style cheese)
- vegan butter, (I used Earth Balance)
- vegan cream cheese, (I used Kite Hill chive cream cheese)
- 1 large tomato
- 4 slices gluten-free bread
Pea Pesto
- 1 cup frozen peas
- 1 tbsp minced garlic
- 1/4 cup fresh parsley
- 1/4 cup basil leaves
- 3 tsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup walnuts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- pinch pepper
Instructions
- Heat your skillet over low heat
- **NOTE: I used low heat for these to allow longer time for the cheese to melt
- Microwave your peas for 3 minutes in a bowl
- Add the peas and all the other pesto ingredients to a food processor/blender and blend until smooth
- Butter two slices of bread on one side, then place the butter-side down on the skillet
- Top with vegan cheese, then tomato, then pesto
- Butter the other two slices of bread on one side and on the other side, spread some vegan cream cheese
- Place the vegan cream cheese side down over the pesto and grill your sandwiches until they start to turn golden brown, then flip and repeat
- **NOTE: You made need to pop the sandwiches in the microwave to melt the cheese completely
- Store any leftover pesto in the fridge and enjoy within a day or so on toast or crackers!
Notes
** Pea Pesto adapted slightly from Minimalist Baker
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 2 sandwiches