The Daiya Files: How To Make A Cheesier Vegan Grilled Cheese

• 1 cup pitted kalamata olives
• 1/4 cup sun-dried tomatoes in olive oil, (depending on size, I use 3-4 dried tomato halves from the antipasto section at my local market)
• 1-2 tablespoons good-quality olive oil
• 1 garlic clove, peeled and smashed
• 1 teaspoon anchovy paste (omit if vegan/vegetarian)
• 1 teaspoon lemon zest
• 1 tablespoon fresh thyme
• 1 tablespoon fresh basil, julienned
• Pinch of red chili flake
• Salt and pepper
• 2 slices Daiya-brand cheddar
• Small handful of arugula
• 2-3 tablespoons olive tapenade
• 2 slices of fresh sourdough bread (I prefer rosemary sourdough here)
• Olive oil to coat the pan

1. Combine all ingredients in a food processor, with the exception of the olive oil.
2. Pulse until just incorporated.
3. Add half the olive oil and pulse again.
4. Taste and season as necessary.
5. The tapenade should be thoroughly mixed and glistening, but not sopping in oil.
6. If it looks dry or overly chunky, add the remaining oil and pulse again.

olives, tomatoes, olive oil, garlic, anchovy, lemon zest, thyme, fresh basil, red chili, salt, cheddar, handful of arugula, olive tapenade, bread, olive oil

Taken from www.foodrepublic.com/recipes/the-daiya-files-how-to-make-a-cheesier-vegan-grilled-cheese/ (may not work)