GRILLED CHEESE AND PEPPER TORTILLA SANDWICH
Veggie cheese and sweet red roasted pepper between two 6 inch flour tortillas pan-grilled in vegetable oil to perfection! Served with cornichon dill pickle! A little fattening? A little. But it’s so good, and you only want one, right?
Okay, I confess, I had two – Lilly Belle helped eat them though (no excuse). I didn’t eat breakfast and I was planning on no supper. So what happened old wise one? I had a totally fat-free salad, dressing and all (new experimental recipe made in the Fat-Free Lab), then when Steve got home (our Friday night on Sunday night), Great Lakes Dortmunder Gold, no potato chips (salted we call them) and a little red wine – I’ll get back on the rest!
FOR A TERRIFIC GRILLED VEG CHEESE SANDWICH – USE THE HEELS OF THE BREAD
Years ago, my mother always ate the heels of every loaf of bread, not wanting to waste food. She didn’t require that we kids eat them, only pointed out that they were still bread and good too. None of us wanted them, thinking they were discards. It’s not that she didn’t eat the center slices, only that she wasn’t about to throw away perfectly good food.
I changed my mind on that.
Here I am with no bread in the house, except for two heels of potato bread left in the plastic bag in the fridge, and I want a sandwich.
So I decided to make a grilled cheese from the heels, rather than go to the store.
Veg mayo spread on one slice, prepared yellow mustard on the second slice. Then top with a slice and a half of Chao cheese, some sliced red onion and a few sliced pickled banana peppers. Sprinkle with black pepper.
Heat skillet to medium, drizzle with some oil, grill one side till browned, then raise sandwich in a spatula, drizzle a little more oil in skillet, flip the sandwich and brown second side.
Once it’s flipped, press down with spatula, then cover till cheese softens or melts. Remove cover, flip to re-crisp top side and serve.
Wow. Nice sandwich. Nice hold. The onion and peppers didn’t squish out the sides when eaten, because the heels didn’t break when I ate it.
Mom was right, they taste just like the rest of the loaf. But the grilled veg cheese sandwich made with them? Off the planet!
POTATO BREAD QUESADILLA
Potato bread spread with Chipotle flavored Just Mayo and mustard, mounded with Daiya Mozzarella shreds. Flattened while pan-frying till crisp and cheese melts! Taste the pleasure!
Makes 1 sandwich Continue reading “POTATO BREAD QUESADILLA”
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
CREAMED SAUERKRAUT AND PEPPERS
Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza, as the cheese filler in a grilled sandwich, spooned over potato or cabbage pierogi, or even in a grilled flatbread roll up!
Makes 5-3/4 cups
CHAR-GRILLED TOFUTTI CREAM CHEESE SANDWICH
with sweet red roasted peppers and veggie ham! Tastes like it was cooked outdoors over an open flame!
Makes 4-6 sandwiches
ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES
A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Spooned onto lightly broiled potato bread rounds. Half topped with strips of roasted pepper and the other half topped with Kalamata olive strips. An elegant, melt in your mouth hors d’oeuvre! Can also be used on a sub sandwich.
Makes 3-1/2 cups spread
SHARON’S ‘GRILLED CHEESE’ SANDWICH
What to do with the oil from your marinated sun-dried tomatoes, when the tomatoes are gone: Use it to fry other stuff. Pan-fried fresh tomato and roasted pepper strips on Italian bread with Homemade Animal-Free Butter. Textures and tastes like a grilled cheese from the old days!
Makes 1 sandwich Continue reading “SHARON’S ‘GRILLED CHEESE’ SANDWICH”