Before my food sensitivities manifest so vigorously, grilled cheese was my jam. In many ways Chef Eric Greenspan was my spirit animal. But, I have found a way to cook up one of my favourites while sparing my tummy from trouble!
This version if grilled cheese is like a classic, but uses gluten-free bread, and vegan-cheese. Not too different from the classic, but I will also share some tips about how I get my grilled cheese sandwiches top-notch.
- 2 slices gluten-free bread (I used Udis Multigrain)
- 50 grams vegan cheese (I used Daiya Cheddar)
- 2 oz vegan margarine
- 1 oz cooking oil (I used canola)
A note about the Daiya Cheese: It’s actually not that great by itself, but melted, it takes on a whole new dimension. What I’m trying to say that if the cheese is not melted, this won’t be a good dish.
My first big trick to amazing grilled cheese, is that the bread has to be frozen. When the bread is frozen, you can hit it with a lot of frying heat to melt the cheese, with less risk of burning it.
Start by heating up a non-stick pan, and lubricating it with the oil. I prefer a non-stick ceramic pan, but any non-stick pan should work.
Assemble your sandwich with the shredded cheese between two slices. Because the cheese is shredded it may spill out, so hold the slices tightly. Then, apply margarine liberally to both sides of the bread.
Place the sandwich on the hot pan with the margarine right on the hot oil. It will fry. Watch the sandwich carefully. You will know it’s done when the cheese looks mostly melted in the edges. Then flip the sandwich over for about half the time it took to do the first side.
And voila! The beauty, crisp, and taste of grilled cheese without gluten or dairy!