Monday, May 12, 2014

Spicy Smoky Toasty Cheeze Sandwiches

The folks over at Daiya posted a grilled cheeze contest and I thought it would be fun to submit an entry.  My girlfriend was also happy about this because she got to taste test.

You can find my recipe over on their site.  Who knows, maybe it will win.

I'm also posting a copy here as blogspot is a bit more flexible with the formatting.

To be honest my tester was a little dubious of horseradish and grilled cheeze, but she was a convert.  Without hesitation, I can say this is one of my favorite sandwiches ever.

Spicy Smoky Toasty Cheeze Sandwiches
Smoky portobellos with Daiya Provolone and creamy horseradish aoili to add a little kick = one incredible sandwich.

Makes 2

2 Provolone style cheeze slices
2 portobello mushrooms
2 slices of purple onion
1/2 cup fresh spinach
1/4 cup vegan mayo
1 tsp lemon juice
1 tsp dried dill
1 1/2 tsp horseradish
1 tsp capers
1 tsp liquid smoke
1/2 tsp tamari
splash olive oil
splash balsamic vinegar
Earth Balance for toasting

Remove gills from the mushrooms, then cut portobellos into slices just under 1/4 inch thick. Cut the slices in half so the mushroom pieces are the almost bite size for the sandwich. Throw the mushrooms directly into a pan on medium heat and let them start cooking while you prepare the sauces.

Smoky Mushroom Sauce: Combine tamari, liquid smoke, splash of olive oil and balsamic vinegar in a small bowl.

Use a spatula to stir the mushrooms. When all of the liquid has cooked off, pour the sauce into the pan. Continue stirring until the mushrooms are coated and again the liquid has cooked away. Turn of the heat and put mushrooms aside.

Horseradish Aoli: Combine vegan mayo, lemon juice, horseradish, dill, and capers. If you like more spice, feel free to add extra horseradish.

Spread Earth Balance or margarine on two slices of your favorite bread. Spoon some aoli onto one slice, add half the mushrooms, some purple onion, 1/2 the spinach, a Daiya Provolone style slice and cover with the last slice of bread. Toast in a pan a few minutes on each side. Repeat to make second sandwich and enjoy.

Wow! You are still reading this post?  Superb.  This week I'm beginning the plant based certification course over at Rouxbe.  I'm very excited to start with basics and then progress along completing more than 120 hours of course work.  Chef Chad Sarno will be teaching and there will be some high profile students in the class, like Jason Wrobel. I'm hoping to learn and a share a lot which means more frequent posts.  Stay tuned! 


RubberChickenCutlets said...

I dig the sammich name. Wink wink. Nudge nudge.

Torviewtoronto said...

looks wonderful

Lona said...

This looks so yummy and I want to try it, nudge nudge;)