2 slices of high-quality bread NOTE: I used a local sourdough (bread on the right in the image) and a sprouted multigrain (bread on the left in the image
Salted butter, as needed NOTE: feel free to use vegan butter to make this totally vegan)
1 tsp Dijon mustard
2 slices of non-dairy cheese, I used Daiya brand
Place a non-stick skillet over medium-low heat
Butter one side of each slice of bread and on the other side of each slice, add the mustard.
Place the cheese slices over the mustard side and "sandwich" the slices together, ensuring the butter sides are facing out.
Place the sandwich in the skillet and DO NOT DISTURB for 3-4 minutes. You can also place a lid over the skillet so that the cheese melts even better inside the sandwich.
Flip and cook for another 3-4 minutes. Place the lid back on again if using.
NOTE: If you did not do the lid method, you can place the finished sandwich in the microwave for 30 seconds if the cheese needs a little extra help melting in the middle.
Remove the sandwich from the pan and slice at an angle - the only acceptable way to cut a grilled cheese in "half." Bottoms up!