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January 7, 2017

The Ultimate Dairy-Free Grilled Cheese

by Anne Paddock

A grilled cheese sandwich is classic comfort food that makes for the perfect lunch along with a bowl of soup (preferably tomato). Two pieces of whole grain bread grilled on a skillet (with a touch of olive oil) with cheese oozing out the sides is so simple and yet so satisfying. Crunchy on the outside, moist on the inside, the grilled cheese sandwich was one of my favorite go-to sandwiches when I wanted to taste total deliciousness.

Being plant-based doesn’t mean you can’t enjoy this all American favorite thanks to Field Roast CHAO Slices – rich and creamy vegan cheese slices that melt just like Cheddar, American, Provolone, or Muenster when placed between two slices of bread and grilled on the stove or in a panini maker.Vegan_Grilled_Cheese

CHAO Creamy Original Slices are made with filtered water, coconut oil, modified corn and potato starch, potato starch, fermented chao tofu (soybeans, water, salt, sesame oil, calcium sulfate), sea salt, natural flavor, olive extract (antioxidant used as a preservative) and beta carotene. Each slice has 60 calories, 4.5 grams of fat (most of which is saturated) and 180 mg of sodium.CHAO_Slices

CHAO slices are available nationwide at fine grocery stores including Whole Foods Market in the refrigerated section. Each package has 10 slices and sells for about $5.99.

The recipe below is from my daughter who got it from the chef at the Catskill Farm Sanctuary, who made these sandwiches and served them to the visitors after sanctuary tours. Simple, easy, and oh so good, the classic vegan grilled cheese really tastes like the real McCoy. The trick is to start the heat off high to initially brown the bread but to immediately turn the heat down to slow cook the sandwich which allows the cheese to melt.Plant_Based_Grilled_Cheese

Grilled Cheese

  • 1-3 slices of CHAO Creamy Original Slices
  • 1 pieces of whole grain bread
  • 1 teaspoon olive oil

Spread the olive oil on a non-stick pan and heat on medium-high for a few minutes.

Place 1-3 slices between 2 pieces of bread and place the sandwich in the non-stick pan. Immediately turn the heat down to medium-low and cover (this is necessary to melt the cheese).

Allow the sandwich to cook until the bottom part is medium brown. Using a spatula, carefully turn the sandwich over and brown the other side, covering the pan and checking it every minute or two.

Remove the sandwich from the heat. Cut in half and place on a plate. Serve immediately. For a variation, add a few slices of tomato or grilled vegetables.

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