A few weeks ago, I posted about the Tofu Benny from Vegan Brunch. My dear omnivore and I just couldn’t get enough of that amazing vegan Hollandaise sauce and over the weekend, an inspired vision came to us. In my mind’s eye, I could see (and practically taste) a whole litany of uses for the sauce, but this one jumped out at me: a grilled cheese sandwich, taken on a road trip to California (a la tomato and avocado) and topped with Hollandaise sauce. Luckily, we had everything on hand to make it happen. Best of all, I got to use my George Foreman Jumbo Grill for the job!

California Grilled Cheese Benedict
Yield: 1 serving

2 pieces whole wheat or sprouted bread of your choice
1 Tbsp Earth Balance vegan butter sticks
4 thin slices soy or almond mozzarella
2-3 slices of tomato
liquid smoke
half an avocado, sliced
1/4 cup prepared vegan Hollandaise sauce (from Vegan Brunch)

Spread Earth Balance on one side of each piece of bread. Lay one piece, spread side down, on a hot grill or skillet. Pile on all the cheese, followed by the second piece of bread, spread side up. Grill until the bread is golden brown and the cheese is all melty.

While the sandwich is grilling, slice tomato and avocado. Use your finger to dab a little bit of liquid smoke on the tomato slices. I promise, you won’t want to skip this step!

Remove from grill and allow to cool for about 2 minutes before cutting. I like to give mine two diagonal cuts to make 4 triangles, and doing this would also allow you to serve this as an appetizer or side dish if you so desired. Top with tomato and avocado, and then drizzle the Hollandaise sauce over the top. Eat with a fork, if you’re demure, or with your fingers, if you’re into getting messy.