Slice tomato 1/4 inch thick rounds. Place on a plate and drizzle with balsamic vinegar and dash sea salt and pepper. Set aside.
In a blender or small food processor, add basil, lemon juice and olive oil.
Blend until smooth, about 5-10 seconds.
Heat a flat pan or griddle over medium heat and add neutral tasting oil.
Add all 4 slices of bread to pan. Drizzle each piece bread with 2 teaspoons basil oil.
Sprinkle 1/4 cup GO Veggie! Dairy Free Mozzarella Style Shreds and 2 slices of tomato on 2 slices of bread.
Enclose with remaining bread. Grill for 3 minutes. Flip over and continue to cook for 2 minutes or until golden and cheese is melted.
This recipe is courtesy of Belinda at Go Veggie! Foods (www.goveggiefoods.com) and Spork Foods (www.sporkfoods.com).

1 large vine ripened or heirloom tomato
1/2 teaspoon balsamic vinegar
Dash sea salt
Dash finely ground black pepper
10-12 leaves fresh basil
1 teaspoon lemon juice
2 tablespoon extra virgin olive oil
1-2 teaspoon neutral tasting oil, for cooking
1/2 cup GO Veggie! Dairy Free Mozzarella Style Shreds
4 large slices sourdough or whole wheat bread.