Description

Grilled cheese may not be conventional dinner fare, but these are so unreasonably good — and a serious upgrade on the classic lunch staple. They feature my two possibly all-time favorite condiments — fermented cashew cheese and chili crisp — in a melty grilled cheese designed for adult palates. Sticky, spicy, caramelized bits slice through the one-note richness of a standard grilled cheese, while the double hit of umami leaves this version lingering on your taste buds in the best way possible. If that hasn’t sold you, multiple omnivores have told me this is the best thing they’ve ever eaten.

Ingredients

Units Scale

3 Tbsps vegan butter, softened at room temperature
8 slices sourdough sandwich bread (or soft sandwich bread of choice)
12-16 Tbsps Fermented Cashew Cheese
4 Tbsps Life-Changing Homemade Chili Crisp or store-bought, or to taste
Mix-and-Match Toppings (see box)
1 cup shredded vegan cheese, or more as desired (optional; see notes)

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Instructions

Butter one side of each slice of bread, a generous teaspoon per slice.
On 4 bread slices, on the unbuttered side, spread a generous amount of fermented cashew cheese, enough to generously cover each slice.
Strain the chili crisp, so you get the crispy stuff and minimal oil (use a clean spoon each time you dig in so you don’t contaminate it). Add the chili crisp (1 tablespoon, or less for mild heat, per sandwich) on top of the fermented cashew cheese. Add your toppings of choice, followed by the shredded cheese (if using), about 1/4 cup per slice.
Top with the remaining slices of bread, buttered side facing up. Flip the sandwich over so that the side with the shredded cheese faces down.
Add two sandwiches to a cold large skillet (starting with a cold pan helps with slow, even cooking so your bread doesn’t burn before the cheese melts). Turn the heat to medium, cover with a lid, and cook for 4 to 5 minutes (the steam helps the cheese melt better, but check the bottom occasionally — if the bread is browning but the shredded cheese isn’t near melting, reduce the heat). Flip, cover, and continue to cook until the other side is golden brown, 2 to 3 minutes. If not done yet, flip again, and cook, uncovered, until the second slice of bread is golden brown on the bottom, 1 to 2 minutes.
Transfer the grilled cheeses to a sheet of parchment paper to prevent sogginess.
For the next sandwiches, wipe out the pan and reduce the heat to medium-low to prevent burning and cook for about 3 minutes per side. Serve warm.

Notes

I use shredded vegan cheese instead of sliced cheese because it melts easier (I like Chao Creamery). If you don’t have access to a good variety, skip it and use 4 tablespoons of fermented cashew cheese per sandwich.