Friday, May 2, 2014

Gluten-Free Grilled Cheese for Breakfast

My camera seemed to like the sandwiches in the back row better, but hopefully you can see the contents of these yummy, albeit blurry, morsels. This morning I was craving something substantial for breakfast and so I started thinking about grilled cheese. Of late, my diet is more carefully curated that usual, so I feel a little guilty about including gluten-free bread and daiya non-dairy cheese. These qualify as "filler" foods on the new plan, which is more nutrient-dense. To make myself feel better about eating this I decided to incorporate some delicious, decadent veggies. I sauteed half a red bell pepper and sliced half an avocado -- these scored for rainbow vegetables and healthy plant fats. Since my gluten-free bread slices were tiny, I decided to make two sandwiches -- vegan, gluten-free grilled cheese "sliders" really. Delish!

To avoid a soggy interior, I started by toasting the bread while the pan was warming to medium-low. Next, I distributed the daiya shreds on all four slices, then put a lid on the pan for about 3 minutes. The closed heat melts the "cheese" more effectively, gluing it to the bread sooner so the bread doesn't burn. I added the veggies next to only one side so putting the two sides together later would be less of a mess. I put the lid back on for another couple of minutes to be sure the "cheese" was pretty well melted, then I put the cheese-only slices on top of the veggie-ful sides and flipped the sandwiches over until well-toasted. It is best to use a low - medium heat for all this since the daiya is slower than dairy cheese. This was a wonderful breakfast and it only took about 8 minutes.

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