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Heat outdoor grill to 500 degrees. Use a knife to spread non-dairy butter on each side of bread.
Grill bread on one side for a couple of minutes, until grill marks have formed. Flip bread and top two of the bread slices with non-dairy smoked cheese, if using. (If you're using avocado, you'll add that later.)
Grill for a couple more minutes with the grill lid closed, so that the cheese melts. Once grill marks have formed on the second side, remove bread from grill.
Now it's time to compile the sandwiches. Slather vegan mayo onto each of the slices. Top each sandwich with two slices of bulgogi tofu. Squeeze the kimchi with your hands over the sink to remove any excess liquid. Place 1/4 cup of kimchi on each sandwich. Top with a few slices of avocado, if using, and the last layer of bread. (That's the one with the melted cheese, if using.) Serve immediately.