Camembert and Strawberry Grilled Cheese
INGREDIENTS
The Herbivorous Butcher Camembert cheese
Multigrain bread slices
Fresh strawberries, sliced
Basil leaves
Arugula, drizzled with olive oil, balsamic vinegar and lemon juice; salt and pepper to taste
Vegan butter
DIRECTIONS
Spread Camembert on one side of bread, face up. Layer with basil leaves, strawberries, and arugula mixture. Spread more Camembert on another piece of bread. Top sandwich, cheese side down.
Cook sandwich in a large, lightly greased skillet over medium heat for 2 to 3 minutes on each side, or until golden brown.
INGREDIENTS
The Herbivorous Butcher Camembert cheese
Multigrain bread slices
Fresh strawberries, sliced
Basil leaves
Arugula, drizzled with olive oil, balsamic vinegar and lemon juice; salt and pepper to taste
Vegan butter
DIRECTIONS
Spread Camembert on one side of bread, face up. Layer with basil leaves, strawberries, and arugula mixture. Spread more Camembert on another piece of bread. Top sandwich, cheese side down.
Cook sandwich in a large, lightly greased skillet over medium heat for 2 to 3 minutes on each side, or until golden brown.
Herbed Smoked Cheddar, Tomato and Avocado Grilled Cheese
INGREDIENTS
The Herbivorous Butcher herbed smoked cheddar
Sourdough bread slices
Dijon mustard
Tomatoes, sliced
Avocado, sliced
Black pepper
Vegan butter
DIRECTIONS
Butter two slices of sourdough, set one slice buttered side down. Spread on a thin layer of mustard. Stack cheddar, tomatoes and avocado. Grind black pepper to taste. Top with second piece of sourdough, buttered side up.
Cook sandwich in a large, lightly greased skillet over medium heat for 2 to 3 minutes on each side, or until golden brown.
Click here for online ordering options. Thank you to Carly and Blake from We Are Meatless for creating this meal!
If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.
