This vegan take on a grilled cheese uses Pickle Creek Prairie Fire Olive Oil (or Pickle Creek Roasted Garlic Infused Olive Oil if you prefer a less spicy sandwich). Looking for an easy vinegar cabbage slaw recipe? Try this Curtido recipe featuring Pickle Creek Jalapeno Infused Balsamic Vinegar.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
sandwiches
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Ingredients
- 2-3 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 4 slices your favorite vegan bread
- 4 slices Follow Your Heart Dairy-Free Medium Cheddar Slices
- 4 oz BBQ jackfruit
- 1/2 c cabbage slaw
Ingredients
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Instructions
- I like to use prepackaged vegan BBQ jackfruit for this recipe (you can usually find packages of BBQ Jackfruit in the health foods section of your local grocery or in the vegetarian refrigerated section of your local coop). Add BBQ jackfruit to a small sauce pan. Heat on medium heat for 6-8 minutes, stirring frequently, until jackfruit is warned through.
- Heat a large skillet over medium heat. Add Prairie Fire Olive Oil to coat the bottom of the skillet. (If you’re not sure about using that much heat, use part Roasted Garlic and part Prairie Fire or even all Roasted Garlic Olive Oil). Place 4 slices of bread in the skillet. Top 2 slices of the bread with 2 slices vegan cheese followed by a scoop of BBQ jackfruit. Divide the cabbage slaw equally between the other 2 slices of bread.
- Cook for 3-4 minutes until bread is golden brown and cheddar slices are melted. Put the 2 halves of each sandwich together to make 2 sandwiches. Enjoy!
Recipe Notes
This recipe is courtesy the Society of Broken Souls (SOBS). Check out their music here!
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