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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