Grilled Cheeze Sandwiches
This perennial kid-pleaser still has all the goo and glory that made it so outrageously popular, but now it's low- fat and dairy-free! We like to serve these with a dab of grainy mustard spread on top.
Yield:: 4 sandwiches
- MELTY AMERICAN CHEEZE:
- % cup water
- 2 Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
- 2 Tablespoons oat flour (see The Cook's Secrets on next page)
- 2 Tablespoons fresh lemon juice 2 Tablespoons tahini
- 1½ Tablespoons tomato paste or ketchup
- 2 teaspoons arrowroot or cornstarch
- 1 teaspoon onion granules
- ¼ teaspoon each garlic granules, turmeric, dry mustard, and salt
- 8 slices whole grain bread
- To make the Melly American Cheeze, place all the ingredients except the bread in a 2-quart saucepan, and whisk them together until the mixture is smooth. Bring the mixture to a boil, stirring constantly with the wire whisk. Reduce the heat to low, and continue to cook, stirring constantly, until the Melty American Cheeze is very thick and smooth. Remove the saucepan from the heat.
Place four of the bread slices on a flat surface. Cover one side of each of the bread slices evenly with the Melty American Cheeze. Top with the remaining bread slices.
Mist a large skillet with nonstick cooking spray, or coat it with a thin layer of canola oil. Place the skillet over medium-high heat. When the skillet is hot, add the sandwiches and brown them well on each side, carefully turning them over once with a metal spatula. (If all the sandwiches do not fit comfortably in the skillet at the same time, grill them in batches.)
Transfer the sandwiches to serving plates using the metal spatula. Slice the sandwiches in half diagonally, and serve them at once.
- Grilled Cheeze & Tomato Sandwiches:
- Place a slice of fresh tomato on each sandwich directly over the Melty American Cheeze. Cover the tomato with the second slice of bread, and grill the sandwiches as directed. If you like, before assembling the sandwiches, spread the inside of the bread with a bit of your favorite mustard.
- The Cook's Secrets:
- If you do not have oat flour, you can make it yourself from rolled oats. Just put ¾ cup of rolled oats in a blender, and whirl them around for a minute or two, or until they are finely ground. This will yield about ½ cup of oat flour. Store the flour in an airtight container in the refrigerator or freezer. It will keep for about four months.
Serving size: 1 sandwich Calories: 222 Fat: 6 gm Carbohydrates: 32 gm Protein: 10 gm