Adult Grilled Cheese with Chili Crisp

Grilled cheese may not be conventional dinner fare, but these are so unreasonably good—and a serious upgrade on the classic lunch staple—that I had to include them. They feature my two possibly all-time favorite condiments—fermented cashew cheese and chili crisp—in a melty grilled cheese designed for adult palates.

Sticky, spicy caramelized bits slice through the one-note richness of a standard grilled cheese, while the double hit of umami leaves this version lingering on your taste buds in the best way possible. If that hasn’t sold you, multiple omnivores have told me this is the best thing they’ve ever eaten.

Mix and match your toppings from the table below to get your favourite flavour profile.

MAKES: 4 mega grilled cheeses

INGREDIENTS

• 3 tablespoons vegan butter, softened at room temperature
• 8 slices sourdough sandwich bread (or soft sandwich bread of choice)
• 12 to 16 tablespoons Fermented Cashew Cheese (page 210; see Tips)
• 4 tablespoons Life-Changing Homemade Chili Crisp (page 187) or store-bought, or to taste
• 1 cup (85 g) shredded vegan cheese, more as desired (optional; see Tips)
• Mix-and-Match Toppings (see chart below)

METHOD

1. Butter one side of each slice of bread, a generous teaspoon per slice.

2. On half of the bread slices, on the unbuttered side, spread a generous amount of fermented cashew cheese, 3 to 4 tablespoons (enough to generously cover each slice).

3. Add 1 tablespoon chili crisp (less for mild heat) on top, but strain it first so you get the crispy stuff and minimal oil; use a clean spoon each time you dig in so you don’t contaminate it. Add your toppings of choice, followed by the shredded cheese (if using), about ¼ cup (21 g) per slice.

4. Top with the remaining slices of bread, buttered side facing up. Flip the sandwich over so that the side with the shredded cheese faces down.

5. Add one sandwich to a cold medium skillet, or two sandwiches to a cold large skillet (starting with a cold pan helps with slow, even cooking so your bread doesn’t burn before the cheese melts). Turn the heat to medium, cover with a lid, and cook for 4 to 5 minutes (the steam helps the cheese melt better, but check the bottom occasionally—if the bread is browning but the shredded cheese isn’t near melting, reduce the heat). Flip, cover, and continue to cook until the other side is golden brown, 2 to 3 minutes. If not done yet, flip again, and cook, uncovered, until the second slice of bread is golden brown on the bottom, 1 to 2 minutes.

6. For the next sandwiches, wipe out the pan and reduce the heat to medium-low to prevent burning and cook for about 3 minutes per side.

7. Transfer the grilled cheeses to a sheet of parchment paper to prevent sogginess. Serve warm.
   
   

TIPS:

• Both condiments take some time to prepare, but they last weeks to months, so bookmark this recipe for when you’ve got both in your fridge.

• Use the chart to choose your grilled cheese adventure, or pick several toppings and host the world’s finest grilled cheese bar.

• I use shredded vegan cheese instead of sliced cheese because it melts easier (I like Chao Creamery shredded cheese). If you don’t have access to a good variety, skip it and use 4 tablespoons of fermented cashew cheese per sandwich.

From BIG VEGAN FLAVOR by Nisha Vora, published by Avery, and imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright 2024 by Nisha Vora.