I decided to make the kind of grilled cheese I picture myself eating in a small town in the French countryside. The roasted red pepper, caramelized onions, grainy mustard and garlic aoli play beautifully with the Jack Style Wedge and rustic sourdough loaf. Would go nicely with red wine. Bon appetit! Prep 10 min. Cook 45 min. Total 55 min

1 package Jack Style Block
1 medium onion
1 red pepper
1 head of garlic (will use 6 cloves of roasted garlic)
1/2 cup Vegenaise or other vegan mayo
Dash pepper
4 tsp Old fashioned grainy mustard
4 Kosher dill pickles
ketchup (for dipping)
1 tsp olive oil
Earth Balance or other vegan margarine

1 package Jack Style Block 1 medium onion 1 red pepper 1 head of garlic (will use 6 cloves of roasted garlic) 1/2 cup Vegenaise or other vegan mayo 4 tsp Old fashioned grainy mustard 4 Kosher dill pickles 1 tsp olive oil

Roast the garlic: Preheat oven to 400 F. While oven is warming up, prepare garlic for roasting. Chop the top off of the head of garlic, exposing the cloves. Drizzle about 1 tsp of olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 30-35 minutes.

Caramelize the onion: While garlic is roasting, slice the onion into strips. Put about 1 tbsp of margarine in a pot on medium heat and saute the onions in it, stirring occasionally for about 20 minutes until onions have caramelized, being careful not to burn them. Set aside.

Roast the red pepper: I used a gas stove flame and turned the red pepper over the flame with a pair of tongs until the skin was charred on all sides - a BBQ grill or oven broiler will also work to roast the red pepper. Once skin has charred, place the red pepper in a paper bag and fold the bag closed to trap steam in and loosen the blackened skin. Remove pepper from bag after 2-3 minutes and rub the skin off with your fingers. Chop the top off the pepper and discard seeds inside it. Slice the roasted pepper into thin strips. Set aside.

Make the garlic aoli: When garlic has finished roasting, remove from oven and put 6 cloves into a bowl. Mix the roasted garlic with the Vegenaise/mayo and mash with a fork to combine. Stir in fresh ground pepper to taste. Set aside.

Assembly and grilling: Butter the outside faces of the sourdough bread for each sandwich. Spread garlic aoli on one of the inside faces of the bread, and spread grainy mustard on the other inside face. Layer slices of the Daiya Jack Style Wedge on the bread, followed by a thin layer of roasted red pepper and a layer of caramelized onions. Grill on medium heat, flipping once the bottom slice of bread is golden brown, and cooking until cheese begins to melt. Serve with kosher dill pickles and ketchup for dipping. Enjoy!