Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Quick Grilled Cheese

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• nutritional yeast (15 g)
• garlic powder (3 g)
• miso (10 g)
• tahini (35 g)
• dijon mustard (5 g)
• soy milk (60 ml)
• olive oil (to taste)
• fresh bread (4 slices)

Directions

• In a bowl, add 15 g (1/4 cup) of nutritional yeast, 3 g (1 tsp) of garlic powder, 10 g (1 tsp) of miso, 35 g (2 tbsp) of tahini, 5 g (1 tsp) of dijon mustard (see to make your own mustard ). Add 60 ml (1/4 cup) of soy milk (or water) gradually, the mixture should be thick, not watery. Mix well, and spread thickly over the bread (we used sourdough bread).
• Layer with extra fillings, if desired. We like to add thin slices of cucumber, and sun-dried tomatoes. Top off with another piece of bread. If there is left-over cheese, spread the rest on the inside of the top bread layer for extra flavor.
• Heat a pan at medium heat, add some olive oil. When the oil is hot, add the first sandwich and toast until brown on both sides. Serve with a side of pickled vegetables, see our lacto fermentation page for ideas.

Nutrition Data (Per Serving)