Grilled BLT Sandwiches2020-04-28
- Servings: 1
- Prep Time: 5m
- Cook Time: 10m
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This information is per serving.
- 2 slices sourdough bread
- 1 tomato, sliced and patted dry
- 6 to 8 fresh basil leaves, washed and patted dry
- a few slices of red onion, optional
- a few leaves of iceberg or romaine lettuce, washed and patted dry
- Earth Balance buttery spread
Spread Vegenaise on both pieces of sourdough bread. Add tomato slices to one piece of bread and basil leaves to the other piece. If you’re using red onions, put them on top of the tomato slices. Put the sandwich together and spread Earth Balance on each side of the sandwich. Put it in a skillet on the stovetop and turn the heat to medium-high. Let it cook until crispy and golden and then slide a spatula under it and flip it over, careful not to let the tomatoes and onions fall out. Cook the other side until it’s done. Turn off the heat and slide the spatula under the sandwich. Transfer it to a plate and carefully pull off the top piece of bread (it will be hot). Add your lettuce and replace the top piece of bread. *Note*: You can also make this without grilling it. Just toast the bread before adding the Vegenaise, tomatoes, basil, and onions (if using). Sometimes I like to broil the sandwich “open face” for a couple minutes so the tomatoes get nice and warm. Slice the sandwich in half and enjoy!