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| Prep Time | 2 minutes |
| Cook Time | 8 minutes |
| Servings |
person
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Ingredients
- 2 slices bread, gluten-free I recommend Canyon Bakehouse Ancient Grains
- 1 slice cheese, dairy-free daiya cheddar style or Miyoko's fresh vegan mozzarella
- 1/2 teaspoon butter I recommend Ghee, Kerrygold, or Miyoko's Cultured Vegan Butter
Ingredients
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Rate this recipe!
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Instructions
- Heat a non-stick pan over medium heat until hot (about 3 minutes) then reduce heat or low.
- Add cheese to one slice of bread
- Sandwich with the remaining bread
- Butter both sides of the bread generously
- Cook in the pan over low heat until the cheese is melted and both sides of the sandwich are golden brown. This can take longer with non-dairy cheese, so I recommend cooking each side for 4 minutes. You can then turn up the heat to medium and brown the bread.
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