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Thursday, April 14, 2011

Celebrate National Grilled Soy Cheese Month

Blogger Rendering of Grilled Soy Cheese Sandwich, Miscellaneous Optional Garnishes, and Hot Tomato Soup

Ok, so there isn't a National Grilled Soy Cheese Month, yet.  But, April is National Grilled Cheese Sandwich Month and April is also National Soy Month, so I thought I'd combine both celebrations to create a totally new, better reason to eat one of the most classic of all sandwiches.  Full disclosure: I've been a very enthusiastic vegetarian for many years and try to keep dairy intake down as much as I can

Most people don't realize that you can make a fantastic, flavorful, creamy, messy, greasy (in a good way) and "please can I have another one of these" grilled cheese sandwiches using shredded soy cheddar & mozzarella cheese.  Honestly I think all grilled cheese sandwiches are pretty darn good tasting- now I don't mean toasted cheese but truly grilled, i.e., in a hot pan, seared and flipped side over side - but they're also pretty darn full of saturated (bad), unhealthy fats.

So why not do your heart a favor by trying this simple and ridiculously delicious grilled soy cheese sandwich as soon as you can.  Remember, Passover starts next week and that means days on end with no grilled cheese sandwiches in sight.  Better stock up, don't you think? 

More Grilled Soy Cheese Please
2 slices of your favorite bread
2 tsp. or so of earth balance natural buttery spread
1/2 cup or so shredded soy cheese
2 tsp. sweet & spicy mustard or apricot jam
miscellaneous optional embellishments, e.g., tomatoes (fresh or sun dried), pickles, grilled onions
miscellaneous optional garnishes, e.g., cherry tomatoes, stuffed green olives

Spread one side of each slice of bread with the mustard or jam.  Add the shredded soy cheese.  Here's where the miscellaneous optional embellishment(s) should go if using.  Close the sandwich.  Spread the top slice with the buttery spread.  Heat a non-stick saute pan to medium high 1-2 minutes.  Place the sandwich in the pan, buttery spread side down.  Cook about 2-3 minutes, pressing down on the sandwich with a spatula.  Before flipping the sandwich over, cover the top slice of bread with the other teaspoon of buttery spread. Flip the sandwich over and cook another 2-3 minutes, pressing down again with a spatula.  Flip the sandwich back over for another minute then turn off the pan and remove the sandwich to your plate, maybe next to a matching bowl of hot tomato soup.  Cut the sandwich up, or not, garnish with miscellaneous optional garnishes, or not, dunk into hot tomato soup, or not.  Any way you have it - what a celebration!

1 comment:

  1. What a yummy double celebration! I wish I had one of those on my plate right now! So glad you used a skillet too--I don't have a sandwich press.

    During Passover, if someone gets absolutely desperate for a grilled cheese sandwich, there is a way. Ashkenazi Jews can't use soy foods during Passover but I think there is almond milk cheese. You make rolls from a matzo meal dough that is like cream puff dough, bake them, split them and use them to make the sandwiches.

    By the way, jam in a grilled cheese sandwich is totally new to me. Guess I don't get out enough!