Grilled Vegan Cheese Sandwich // with Vegan Cheese That Actually Melts!
A gluten-free grilled vegan cheese sandwich is toasted bread filled with plant-based mozzarella that actually melts, pressed until the outside is golden and the inside is gooey. It comes together in minutes with just a few ingredients, it is budget-friendly, and it scratches that comfort-food itch without any dairy. The secret to a sandwich that truly oozes is using a vegan cheese built to melt rather than a slice that stays stubbornly firm.
Remember my “Best Vegan Cheese Recipes” Challenge? My first attempt at making vegan cheese was my vegan mozzarella recipe, and I absolutely fell in love with vegan cheeses since then. I made vegan mac and cheese, vegan cream cheese, and now these awesome melty gluten-free grilled vegan cheese sandwiches. For these I used my vegan mozzarella cheese recipe and two types of gluten-free bread, one rustic and the other white, both from my favorite gluten-free brand, Schar. You’ll love them, trust me.
What you need (and why each one matters)
This sandwich is short on ingredients, so each one pulls its weight. The vegan mozzarella is the whole point here, and it is what makes or breaks the result. A homemade melting mozzarella has the tapioca and starch structure that turns soft and stretchy with heat, which is exactly what gives you that satisfying pull when you bite in. Reach for my stretchy vegan mozzarella rather than a firm block-style cheese that refuses to soften.
For the bread, I used gluten-free toast bread, both a rustic loaf and a white one from Schar. Sturdier slices hold up better under the heat and pressure of a sandwich maker without falling apart, which matters more with gluten-free bread since it tends to be more delicate. A little olive oil brushed on the outside is what crisps the surface and gives you that golden crust. The wild garlic leaves are optional, but a couple chopped leaves tucked inside add a fresh, mild garlicky note that lifts the whole thing.
How to get that perfect melt
I made these sandwiches using a sandwich maker, and it really is a lot easier this way. The closed press heats both sides at once and applies gentle, even pressure, so the bread crisps uniformly while the cheese has time to soften all the way through. If you do not have a sandwich maker, you can make the sandwiches and grill them on the stove using a grill pan instead, flipping once so both sides color evenly.
A couple of small things make a big difference. Brush both the bread and the sandwich maker with olive oil so nothing sticks and the crust turns golden rather than dry. Slice your vegan mozzarella thin and keep it tucked away from the edges, so it melts before the bread over-browns and so it does not leak out as it softens. Let the sandwich heat until the outside is crisp and golden and you can feel the cheese has gone soft inside. Patience here is the difference between toasted bread and a properly molten, oozy center.
What to serve alongside
A grilled cheese loves something warm and brothy to dip into, so I like pairing these with a bowl of vegan red lentil soup or a vibrant vegan beetroot borscht for a cozy lunch. If you want something lighter and crunchy on the side, a scoop of vegan Olivier salad balances all that melty richness nicely.
Make-ahead and storage tips
These sandwiches are at their absolute best fresh off the press, while the crust is crisp and the cheese is still molten, so I would not make them too far ahead. If you do have leftovers, let them cool, then store them in an airtight container in the fridge for a day or two. Reheat in the sandwich maker, a grill pan, or the oven rather than the microwave, which leaves the bread soft instead of crisp. You can also prep ahead by keeping your vegan mozzarella ready in the fridge so the sandwiches come together in minutes whenever a craving hits. For more cheesy vegan comfort food, my cauliflower and cheese casserole is another favorite of mine.
If you make these melty gluten-free grilled vegan cheese sandwiches, I would love to know how they turned out for you. Leave a star rating and drop a comment below telling me whether you went rustic or white bread, and if you snuck in those wild garlic leaves.
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Gluten-Free Grilled Vegan Cheese Sandwich – with vegan cheese that actually melts!
Ingredients
- 2 slices vegan mozzarella cheese Check out the recipe here
- 2 slices toast bread – I used rustic and white GF Schar bread – 2 slices per sandwich
- a few wild garlic leaves – 2 chopped leaves per sandwich optional
- ½ tbsp olive oil
Instructions
- Brush the bread slices and sandwich maker with some olive oil.
- Make the sandwiches and place them in the sandwich maker.
- Done!
- If you don’t have a sandwich maker you can make the sandwiches and grill them on the stove, using a grill pan.
Frequently Asked Questions
A homemade melting mozzarella works best because its tapioca and starch base turns soft and stretchy with heat. For this recipe I used my stretchy vegan mozzarella, which gives you that gooey pull when you bite in. Firm, block-style vegan cheeses that stay solid are not ideal, since they tend to soften far less under the heat of a sandwich maker.
Yes, as long as you use gluten-free bread. I used two types of gluten-free toast bread, one rustic and one white, both from Schar. Just double-check that your vegan mozzarella and any add-ins are also certified gluten-free if you are sensitive.
Absolutely. If you do not have a sandwich maker, assemble the sandwiches and grill them on the stove using a grill pan. Flip once so both sides turn golden and the cheese has time to melt all the way through.
No, the wild garlic leaves are completely optional. I like tucking a couple of chopped leaves inside for a fresh, mild garlicky note, but the sandwich is delicious without them. You can also swap in fresh herbs or leave it plain if you prefer.
The most common reason is using a firm vegan cheese that is not made to melt. Choose a stretchy, starch-based vegan mozzarella, slice it thin, and give the sandwich enough time on the heat for the center to soften. Pressing it in a closed sandwich maker also helps by heating both sides evenly.
A warm soup is a classic pairing. I love dunking these into vegan red lentil soup or a beetroot borscht, or serving them with a lighter side like vegan Olivier salad to balance the richness. They make a quick, cozy lunch either way.
Tried your mozzarella recipe and it was AMAZING! My favorite vegan cheese recipe on the entire web. And these sandwiches were so melty, I was in love. I just couldn’t stop eating! <3 Thank you for sharing!
You’re welcome! 😀