August 23, 2017
My youngest is such an amazing taste tester. She literally eats 90% of what I make her. She DEVOURED this.
There are so many wonderful ways to make a grilled cheese. I was kind of on a grilled cheese kick when I made this. I made a few different variations but this was one of my favorites. Sometime in the future, I will post my other creations as well. You really can’t go wrong with grilled cheese unless you put something really ridiculous in it like… dirt. or glass. or plastic.
Here is a picture of everything I used. Except I just realized I didn’t include the bread. But you can use whatever you already have.
I paired this with my vegan, gf ranch and it was so amazing.
- 2 pieces your favorite gluten free &/or vegan bread
- 1 slice daiya cheddar style cheese
- vegan butter for buttering the bread
- raspberry preserves
- 1/4 cup spinach
- vegan ranch
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Heat a cast iron skillet to medium and let it warm up. Butter the outside of both slices of bread. Place one side down and lay a piece of cheese on it. Gently smooth a layer of raspberry preserves on it to create a sticky bed for the spinach. Place the spinach on the preserves and then top with the other piece of bread, butter side up.
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I like to place a cookie sheet or something over the skillet to trap all the heat and make the grilled cheese extra gooey. Keep it on one side for about 5 mins or until golden brown and crispy. Using a spatula, quickly flip your grilled cheese to the other side and repeat.
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Once that side is done, transfer it to a plate and dip in my super yummy homemade ranch!
