PREMELTED VEGGIE CHEESE
Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into a premelted cheese!
Makes 2-1/2 cups
8 oz. pkg. Daiya Dairy-Free Mozzarella Shreds
1/2 jar Mancini Fried Peppers with Onion, diced
1 c. carrot juice
1/4 c. prepared yellow mustard
1 t. salt
1 t. dried tarragon, crushed
1/4 t. red cayenne pepper
1 t. smoked paprika
1 t. garlic powder
In medium skillet, over medium heat, place all ingredients. Stir continuously till cheese melts, then slow heat down and whisk till smooth and creamy. Cook on low heat for 10 minutes, stirring as needed.
Salt to taste.
Cool to room temperature, then refrigerate in covered container overnight to mature the flavors, and thicken it further.
Notes: If you want a thinner cheese, more like a sauce, then increase the amount of carrot juice – either when you make it, or later take a portion of the premelted cheese, heat it, add a little more carrot juice, salt to taste, whisk till smooth and toss with cooked, drained pasta.
When spreading the premelted cheese onto bread prior to grilling the sandwich, don’t go all the way to the edges. Allow for melting space.
You may be wondering why not cheddar style cheese shreds instead of the mozzarella. After all, it’s orange like the carrot juice.
I tried both. The cheddar flavor injected too much yeast flavor into the premelt – simple as that. The mozzarella flavor was perfect.
Spread both insides of soft-crust sub roll with premelted cheese, then on one side mound Mancini Fried Peppers with Onion. Close, grill in oil over medium heat till browned on both sides. Serve.
Wow. This is one of my favorite grilled sandwiches. Peppers in the cheese, then addition peppers from the jar to top the cheese. Superb!
CHEF DAVIES-TIGHT™ 