Ingredients
- 4 slices sourdough bread
- 4 slices vegan cheese (I used this one)
- 2 tbsp vegan butter
- 1 tbsp finely chopped fresh sage
- 1 cup Pumpkin Mac & Cheese
Instructions
- Make the pumpkin Mac & cheese. Set aside. If using leftovers you already had, skip this step.
- Butter one side of each piece of bread. Sprinkle some pieces of fresh sage on top of each buttered side of bread and press down lightly.
- Preheat a frying pan to low-medium heat. Add two slices of bread, buttered side down and add 1 slice of cheese to each. Using a spoon, add a few spoonfuls of Mac & cheese to each. Add another slice of cheese on top, and the remaining bread. Cook until golden on both sides. Low & slow is the best course of action here. Low(ish) heat so it doesn’t burn before the cheese melts.
- Enjoy!