My Favorite End-of-Summer Sandwich
This is the end-of-summer sandwich of my dreams! An herby dairy-free cheese spread, ripe heirloom tomatoes, dill pickles, and toasty sourdough bread make up this warm and juicy beauty!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 sandwich
- Category: Sandwich
- Method: Grill
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 thin slices sourdough bread
- Dairy Free Garlic & Herbs Boursin Cheese
- 1 heirloom tomato, sliced thin
- a few thin kosher dill pickle slices
- salt + pepper
- oil or vegan butter, for cooking
Instructions
- Spread a thin layer of your dairy-free Boursin on one side of both slices of bread (so each slice of bread has one side covered).
- On one of the cheese-covered sides, add your tomato slices and season with a bit of salt and pepper.
- Top with your pickle slices, and then top with your other slice of bread, cheese-side down. The cheese should be on the inside of the sandwich.
- Heat a pan with a drizzle of oil or butter over medium heat.
- Add your sandwich and cook on one side until browned, 2-4 minutes.
- Carefully flip and cook the other size until browned.
- Slice diagonally and enjoy!
