If using Easy Vegan Cheddar Cheese and haven’t already made it, start making it now. Then it’s sandwich time!

Thoroughly rinse and drain your chickpeas and pat them dry with a clean kitchen towel to remove excess liquid. Place the chickpeas in a medium mixing bowl and use a potato masher or fork to mash them until no large pieces remain but with some texture.

Add the vegan mayonnaise, mustard, salt and pepper, shallot, and pickles to the chickpeas and mix thoroughly. Taste and adjust, adding more mayonnaise for creaminess, dijon for brightness, or black pepper for a kick.

Heat a medium skillet over medium heat.

Butter one side of each slice of bread. Once the skillet is hot, place a slice of bread butter side down in the pan, then spread a semi-thick layer of vegan cheddar cheese on the bread. Top with a heaping ⅓ cup of the vegan 'tuna' and spread it out evenly. Place another slice of bread, butter side up, on top.

Cook the sandwich over medium heat for 2-3 minutes until the bottom slice of bread is golden, then flip and cook for another 2-3 minutes until both sides are golden brown and the cheese is melted.

Repeat with remaining ingredients and enjoy! These sandwiches pair beautifully with soup or salads.

Best when fresh. Chickpea 'tuna' can be made ahead and stored in a sealed container for 2-3 days.