Best grilled cheese with tomato soup by Your Allergy Chefs

Cheezy Grilled Cheese

Yield 8-10 Sandwiches

Free of: gluten and top 8 allergens.

Grilled cheese sandwiches remain an all-time favorite for kids and adults alike. Try this cheezy wonder with a healthy twist.



1 pound baked sweet potatoes

1/4 cup low-sodium vegetable broth

8 ounces cheddar-style cheeze shreds, such as Daiya (approximately 2 cups)

5 tbsp allergy-friendly mayonnaise (see recipe note)

16 - 20 slices allergy-friendly bread


  1. Cut cooled sweet potatoes in half. Scoop out flesh, mash and measure 1-1/2 cups and place in food processor or blender. Add broth and cheeze shreds and blend for 30 seconds to 1 minute. Scrape down as needed. There will still be small pieces of cheeze in the filling. Set aside.
  2. Preheat cast iron, nonstick skillet or electric griddle over medium-low heat.
  3. Line up bread on your work surface, reserving top slices. Evenly spread a heaping 1/4 cup filling on each slice. Top each with a slice of the remaining bread. Generously spread top with allergy-friendly mayo or margarine, such as Earth Balance soy-free buttery sticks.
  4. Gently place sandwich, mayo-side-down onto hot skillet bottom and press slightly. Grill until golden brown, approximately 3 - 4 minutes. Spread top side with mayo and flip over; continue grilling until cheeze is melted and bread is crisp and golden, approximately 3 - 4 minutes. Repeat with remaining sandwiches.


  • Follow Your Heart makes a Soy-Free Vegenaise free from the top 8 allergens. If you have trouble sourcing it, Just Mayo is also an allergy-friendly mayo.
  • The filling can be made in advance and refrigerated.


Courses Kids Kuisine, Mains

Recipe by Allergy Chefs at