Laura's Vegan Table


  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 cup plant milk
  • 1 1/2 cups or shredded vegan cheese (I used Violife Smoked Provolone slices and grated them)
  • salt and pepper to taste
  • pinch of nutmeg
  • 4 slices sourdough bread
  • 2 tablespoons Dijon mustard
  • 4 slices vegan deli slices or Celeriac Ham
  • 2 JustEgg plant based fried eggs

Celeriac Ham - see recipe under "Sides" on this website

Optional "yolk" for top of sandwich

  • 1 small butternut squash or 1 bag of frozen butternut squash, cubed
  • 1 tablespoon olive oil

This French fancy take on a grilled cheese sandwich is the last thing you’d think could be vegan. But with some creativity, you can make anything vegan and it can still taste great! If you just want to treat yourself to this super tasty sandwich, know that it has far less cholesterol and fat than the traditional version, and it is completely plant based. Made with JustEgg plant based fried egg patty and some Celeriac Ham (recipe for that here too), you can indulge in this decadent French sandwich. You can also substitute your favorite vegan deli slices if you don’t have the time to make the celeriac version.

Roasted, mashed butternut squash is what I used to make the “yolk” on top of the vegan fried egg. This step is optional, and you only need about 1/4 cup of the mashed squash for this recipe. But you can always use the leftover roasted squash as a side dish or on top of some pasta. Makes 2 sandwiches. Either way, have fun with it and enjoy!


If you want to make the yolk for the top, jump to this part of the recipe first. Preheat oven to 400F. Peel and slice the butternut squash into cubes; or use a 10 ounce bag of frozen, cubed butternut squash. Arrange in a single layer on a parchment lined cookie sheet. Drizzle with the olive oil and roast for about 20 minutes. Remove and set aside to cool. Once cooled, add to a food processor or mash with a fork until smooth. Set aside.

Heat oven to 350 and place two of the egg patties on a cookie sheet and wrap in foil. Bake for 15-20 minutes. Set aside.

Heat the butter and flour in a saucepan to make the roux. Whisk together to form a paste. Warm the milk in the microwave, or in another small saucepan, just until warm. Add the milk to the roux and bring to a boil while whisking constantly. Then reduce the heat and simmer for about 6 minutes. Add 1/2 cup of the shredded cheese, nutmeg, salt and pepper and continue to whisk until smooth. This is now your Béchamel sauce.

Place two slices of bread on a foil lined cookie sheet. Spread 1 tablespoon of Dijon mustard on each slice. Top with a few deli slices or celeriac ham, and then add about 1/4 cup of the grated cheese on each. Turn up the oven to broil, and place the open sandwiches in the oven for about 1 1/2 minutes. Remove from oven and add the other two slices of bread on top of each sandwich. Pour a liberal amount of the Béchamel sauce on each, and top with remaining grated cheese. Put back into the oven and broil until cheese is bubbling or everything is starting to brown. Remove from oven and add your cooked fried eggs. Top with a rounded tablespoon of the roasted, mashed butternut squash. Turn the oven off and place back in the oven, just to warm everything up. Sprinkle with a little more salt and pepper if desired. Bon appétit!