Veggie Grilled Cheese Sandwich

Veggie Grilled Cheese Sandwich Recipe

A visit to a popular grilled cheese sandwich truck in southern California and a little market research convinced Brian Aflague that his love for the grilled cheese sandwich was a universal love. “It’s such an easy concept: bread, butter, and cheese,” Brian explains. “But what’s great about it is it has so much stretch, so much range and versatility. There’s so much you can do with the recipe.” Witness this veggie grilled cheese sandwich recipe. Brian displays this versatility at his Melts My Heart food truck with the Be Lovin’ Veggies, a gorgeous blend of veggies and cheese kicked up with Sriracha.–Kim Pham and Philip Shen

LC Be Lovin' Veggies Sandwich Note

Say hello to a veggie grilled cheese sandwich recipe that calls for a splash of Sriracha and about half your daily requirement of good-for-you veggies. Who loves you?!

Veggie Grilled Cheese Sandwich Recipe

  • Quick Glance
  • 10 M
  • 15 M
  • Makes 1 sandwich


  • 1 tablespoon extra-virgin olive oil
  • 3 cremini mushrooms, sliced
  • 1/4 yellow or red onion, chopped (about 70 grams or 2 1/2 ounces)
  • 1/4 teaspoon minced garlic
  • 1/2 scallion (white and green parts), chopped
  • Sea salt and freshly ground black pepper
  • Unsalted butter, for the bread, at room temperature
  • 2 slices sourdough bread
  • 2 1/2 slices mild Cheddar cheese (about 70 grams)
  • 1 1/2 teaspoons store-bought or homemade Sriracha sauce
  • 2 slices tomato (optional)
  • 3 small basil leaves (optional)
  • 1/2 small avocado, peeled, pitted, and sliced


  • 1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion. Sauté for about 4 minutes, stirring frequently.
  • 2. Reduce the heat to low, add the garlic, and sauté, stirring continuously, for about 2 minutes.
  • 3. Add the scallion and a pinch each salt and pepper and stir for 1 minute. The sautéed ingredients should be tender but a little crunchy with a tinge of a light brown color. Transfer to a bowl.
  • 4. Return the skillet to medium-high heat. Butter 1 side of each slice sourdough bread and place the bread in the skillet, buttered side down. Divvy the cheese between both slices bread. Working in a zigzag motion, squeeze the Sriracha sauce over the cheese.
  • 5. Add the sautéed vegetables, tomato and fresh basil, if using, and avocado to 1 slice cheese-topped bread. Top with the other slice bread, buttered side up. Cook, flipping once, until crisp and golden brown, about 3 minutes per side, during which time you may want to reduce the heat to medium so the cheese melts before the bread browns too much. Serve the veggie grilled cheese sandwich immediately.
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Recipe Testers Reviews

Sofia Reino

Feb 02, 2015

This veggie grilled cheese sandwich certainly is a very different grilled cheese sandwich compared to all the ones I've made in the past. If it were not for the tomato slices and avocado, it would have felt like a French onion soup on a sandwich. That is the best way I can describe it. Prep time took about 7 minutes to cut all the ingredients and have them ready. Total time was about 15 minutes. The 3 minutes were certainly needed on both sides to get a nice golden color on the bread. I also decided to cover the skillet a bit to make sure the cheese would melt; otherwise it wouldn't have. I will definitely make this veggie grilled cheese sandwich again.

Melissa Maedgen

Feb 02, 2015

I don't know the last time I had a grilled cheese sandwich. It could well have been 40 years ago. Even as a kid, I was not a sandwich eater, and as an adult, even less so. When I was diagnosed with celiac disease, in 2001, sandwiches became even less a part of my life, and therefore suddenly more desirable. And now, grilled cheese is back. Two events happened on the same weekend to change everything for me—I finally found a really good gluten-free sourdough and this veggie grilled cheese sandwich recipe serendipitously arrived in my inbox. I made this sandwich recipe 3 times in 1 week. No, wait, 4 times!

The recipe does have some issues. I'm not sure how much a "slice" of cheese is. Doesn't that depend upon the size of the block you are slicing from? I'm guessing the author is talking about the large square deli slices, but that isn't what I had. So I just sliced enough so that I could tile each piece of bread with the cheese slices. I found the technique for grilling the sandwich in the skillet worked perfectly. I got a nicely browned, crunchy crust, and the cheese melted just right. I just loved having the vegetables on my grilled cheese. It turned the sandwich into a meal. The Sriracha added just a hint of a kick. Perfect. As I made this several times, I started trying some variations. You could really take this recipe in a lot of directions. The second time I made it, I used a mix of shiitake and oyster mushrooms instead of cremini, and cilantro instead of basil. Still fantastic. And then I made a version with homemade caraway Gouda instead of Cheddar, parsley instead of basil, and harissa instead of Sriracha. Also fantastic. You get the idea. You have a nice template here with this recipe for a mix of cheese, vegetables, herbs, and spicy sauce that can go all sorts of places.

Jackie G.

Feb 02, 2015

I really enjoyed this veggie grilled cheese sandwich. The ingredients brought great flavor to the sandwich. The heat from the Sriracha, the creaminess of the avocado, and the freshness of the tomato all worked very well together. My sandwich was beautifully golden after 3 minutes in the Griddler on the panini setting. I cut my mushrooms up and tried to figure out how much onion I would need to complement the amount of mushrooms I had. One of my pet peeves with recipes is amounts given for onions, considering how much their sizes vary. To ask for 1/4 of an onion tells you nothing at all. Calling for 2 1/2 slices of cheese is also vague. I cut enough cheese to cover the size of my bread slices. Now I wish that I had the ingredients for this recipe in the house. I would love one of these for lunch.


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