Tuesday, January 21, 2014

Truffle Oil Grilled Cheese with Kale and Tomato

It's been a while since my Mature-Girl Cheese post that everyone loved, so I decided to share another decadently nutritious gluten-free vegan grilled cheese recipe with ya'll. I was really excited to try out the new Daiya slices, and as you can see in the photo below, they did not dissapoint!

Makes 1 sandwich
  • 2 slices gluten free bread of choice
  • 1 handful chopped kale, washed and stemmed
  • 1 or 2 slices Daiya cheddar, or your preferred cheese
  • 3-4 baby cherry tomatoes, sliced thin
  • Optional: 1 teaspoon truffle oil
  1. Turn on a panini maker up to high.
  2. If you are using the truffle oil, place in a small bowl with the kale and toss it up so the kale is lightly coated.
  3. On 1 slice of bread, place kale, and top with cheese, then sliced tomatoes. Finish with the 2nd piece of bread.
  4. Put the sandwich in panini maker for 7-10 minutes, and remove right before the cheese starts to melt over the sides of your bread.
  5. Allow to cool for 2 minutes before slicing in half.
  6. THEN EAT!!!!


  1. Wow! This looks totally amazing! I'm on a detox right now, and I can't have vegan cheese. But it's over next Monday, and this will be one of the first things I make!

  2. This is looks delicious! Mouth watering. I am obsessed with truffle olive oil. You're so creative.

  3. Made this with the Ezekiel sprouted tortillas, and used sliced large Roma tomatoes, and olive oil w/ white truffle oil - YUMMM. Quite addicting!

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