We’ve officially reached that magical time of year. The leaves are falling, the scarves are coming out of storage, the pumpkins are finding their way into lattes around the country and… my sinuses are congested. Ahhh, Fall.
I’ve been coughy n’ congested for the past few days. When this happens, I binge on herbs, hot tea, soup and comfort foods. This morning, after my second round of herbs I can’t pronounce, I had a special hankering for a good ol’ fashioned grilled cheese and, much to my I’m-not-leaving-the-house relief, I discovered just the right ingredients for a not-so-ol’-fashioned grilled cheese right here in my gluten-free abode!
My new favorite GF bread– check.
Vegan sliced cheese – check.
Something else to stick in there to make it feel fancy – check.
While Goodman’s GF bread is the talk of the town in my kitchen lately, the true star of any grilled cheese show is, naturally, the cheese. I had recently picked up sliced American-style vegan cheese by a company called Follow Your Heart. (And just in the nick of time, too — dairy is God awful for sinus congestion.) Being that I’ve never tried sliced vegan cheese, I was cautiously optimistic about this culinary comfort food experiment. However, I’m so pleasantly surprised by the flavor, texture and goodness of this not-cheese that I don’t think I’ll ever go back to the cow stuff!
I had this sandwich over an hour ago and my inner child is still asking for seconds…
- Defrost two slices of bread in your oven -- don't toast them -- for about 2 minutes at 350degrees
- Once they're soft, remove from oven and spread a little minced garlic on each slice
- Top one slice with cheese and all of the chopped sun dried tomato -- add a pinch of salt, pepper, parsley
- Top the other slice with two slices of cheese and make the sandwich
- On low-medium heat, roast half a teaspoon of garlic in about two tablespoons of oil
- Once the garlic is browned, place your sandwich in the pool of oil and let cook about one minute
- Flip it and transfer pan to the pre-heated oven for about five minutes**
- Top with more parsley and sesame seeds and... enjoy!
- **This cheese doesn't melt as fast as conventional dairy cheese so the oven speeds the melty-goodness-process without burning the bread