Nothing is more simple than a grilled cheese sandwich. Hubby was working in the garage all day today so I offered to make a quick lunch. He wanted a grilled cheese sandwich, so I decided to get creative. We had leftover enchilada sauce from the other night, so I thought putting a Mexican spin on a classic staple would spice things up a bit. There are so many different types of grilled cheese sandwiches that could be made – tomato basil, black bean and avocado, or Italian style with peppers, mozzarella and vegan pepperoni slices! However, we shall only focus on what I made for lunch today.

2 slices wheat bread
4 slices dairy American cheese (or 1/3 cup Daiya or other vegan cheese of choice)
1 tbsp salsa
1/4 cup enchilada sauce for dipping
1 tbsp vegan margarine or dairy butter
You could also add mashed black beans, refried pinto beans, thin slices of avocado, fresh cilantro etc

Heat butter on nonstick pan until melted and sizzling. Assemble sandwich and brown until crisp on both sides and cheese is melted. Dip in enchilada sauce.