Salt and Vinegar Grilled Cheese – a veggie stacked sandwich packed with incredible layers of flavor and texture – destined to be a new favorite, for sure.
Happy Grilled Cheese Month!
Anyone celebrating? You have a whole month…
You may know I have a thing for sandwiches. Like, I make one, then become obsessed with the flavors and that is all I eat for several days in a row. Sometimes for lunch and dinner.
I know – you want to come over for dinner now, don’tcha?
I made this salt and vinegar grilled cheese for our lunch last Saturday. Then I woke up early Sunday and made another one for breakfast.
I may be thinking about them again this week…
Thing is, these are kinda sorta healthy, right? Big juicy slices of tomato and thick slabs of cool avocado combine with two kinds of cheese and salt & vinegar potato chips.
Yep. Potato chips.
In the sandwich.
I have been buying a bag of Kettle Bakes each time I go to the store lately. We love each and every flavor, and baked is better than regular chips, right? Right. Thin-sliced potato, some natural seasonings, baked. That’s it.
Salt and vinegar is my favorite, and instead of a pile of them next to my sandwich, I tucked them inside…
salt and vinegar grilled cheese
dairy, soy, and gluten free, vegan
1 teaspoon coconut oil
2 slices bread (gluten free)
2 ounces havarti cheese (dairy free)
2 ounces cheddar cheese (dairy free)
1 Roma tomato, sliced into four thick slices
1/2 avocado, sliced into four thick slices
handful of salt & vinegar chips
In a skillet or griddle over medium heat, melt coconut oil. Arrange cheese in slices equally between the two slices of bread, place on skillet in melted oil. Cover to melt cheese as bread cooks up grilled and crispy. Remove from heat, arrange potato chips in layer over cheese, top with avocado and tomato. Stack together in a sandwich.
What’s your favorite potato chip flavor?
Do you become Good Food Obsessed?