Naturally, making a great grilled cheese sandwich starts with amazing cheese. Field Roast's Chao Slices go above and beyond; the texture and flavor are on point. They are delicious straight out of the package, and even better melted into creamy bliss between two slices of fluffy bread. I was inspired by the three flavors (Creamy Original, Coconut Herb and Tomato Cayenne) to create three grilled cheese recipes: French, Italian, and Mexican.
FRENCH
The Creamy Original Chao Slices have a mild buttery taste, which I thought would lend itself nicely to a french onion inspired flavor combination. It is what I imagine the moon cheese tasted like in Wallace and Gromit's A Grand Day Out.
Ingredients
2 slices of bread
2 Creamy Original Chao Slices
10 oz white button mushrooms, finely chopped
2 shallots, finely chopped
1/2 cup white wine
fresh thyme, to taste
olive oil
vegan butter
pinch of salt
fresh ground black pepper
Directions
In a sauce pan or wok over medium heat, warm a splash of olive oil. Toss in the chopped shallots until they begin to sweat and become translucent. Add in the chopped mushrooms and fresh thyme, along with salt and pepper. Add in the white wine and stir to incorporate. Cover with a lid and reduce to a simmer for 5-10 minutes. Once the mushrooms are nice and tender, and most of the wine has evaporated, remove from heat and set aside. The kitchen should smell like heaven. Spread vegan butter on one side of each of the slices of bread. Now, it's grilled cheese time. Heat a skillet to medium, and place one slice of bread on it, butter side down. Add on the Creamy Original Chao Slices, top with some of the divine mushroom-shallot mixture and press down with the other slice of bread (butter side up). Once the bottom slice is nice and golden, flip the sandwich carefully with a spatula (I finagled it with two to hold it together). Place a lid over the pan for a minute or so to expedite the melting process. Once the second slice has also reached grilled cheese stardom, remove the sandwich from the pan and onto a plate of your choosing. Optionally, slice in half diagonally and serve with light and airy potato chips for maximum café vibes. Bon appétit!
2 slices of bread
2 Creamy Original Chao Slices
10 oz white button mushrooms, finely chopped
2 shallots, finely chopped
1/2 cup white wine
fresh thyme, to taste
olive oil
vegan butter
pinch of salt
fresh ground black pepper
Directions
In a sauce pan or wok over medium heat, warm a splash of olive oil. Toss in the chopped shallots until they begin to sweat and become translucent. Add in the chopped mushrooms and fresh thyme, along with salt and pepper. Add in the white wine and stir to incorporate. Cover with a lid and reduce to a simmer for 5-10 minutes. Once the mushrooms are nice and tender, and most of the wine has evaporated, remove from heat and set aside. The kitchen should smell like heaven. Spread vegan butter on one side of each of the slices of bread. Now, it's grilled cheese time. Heat a skillet to medium, and place one slice of bread on it, butter side down. Add on the Creamy Original Chao Slices, top with some of the divine mushroom-shallot mixture and press down with the other slice of bread (butter side up). Once the bottom slice is nice and golden, flip the sandwich carefully with a spatula (I finagled it with two to hold it together). Place a lid over the pan for a minute or so to expedite the melting process. Once the second slice has also reached grilled cheese stardom, remove the sandwich from the pan and onto a plate of your choosing. Optionally, slice in half diagonally and serve with light and airy potato chips for maximum café vibes. Bon appétit!
ITALIAN
The Coconut Herb Chao Slices have a subtle sweetness with notes of oregano, so I thought the flavors would pair well with fresh pesto and marinara (a remix of the classic grilled cheese and tomato soup).
Ingredients
2 slices of bread
2 Coconut Herb Chao Slices
3 cups spinach
1 cup fresh basil
1 clove garlic
2-3 tablespoons raw almonds
splash of fresh lemon juice (to taste)
olive oil
vegan butter
marinara sauce
pinch of salt
Directions
In a blender or food processor, emulsify the spinach, basil, garlic, almonds and lemon juice. Slowly add in a little olive oil until the pesto is smooth and creamy. Add a pinch of salt (to taste). Set aside. Spread vegan butter on one side of each slice of bread. Heat a skillet to medium and place one slice of bread on it, butter side down. Add on the Coconut Herb Chao Slices, top with some of the fresh pesto spread and press down with the other slice of bread (butter side up). Once the bottom slice is golden, flip the sandwich carefully with a spatula. Place a lid over the pan for a minute or so. When the second slice is also ready, remove the sandwich from the pan and onto a plate of your choosing. Optionally, slice in half, serve with marinara sauce for dipping and share with a good friend. Buon appetito!
2 slices of bread
2 Coconut Herb Chao Slices
3 cups spinach
1 cup fresh basil
1 clove garlic
2-3 tablespoons raw almonds
splash of fresh lemon juice (to taste)
olive oil
vegan butter
marinara sauce
pinch of salt
Directions
In a blender or food processor, emulsify the spinach, basil, garlic, almonds and lemon juice. Slowly add in a little olive oil until the pesto is smooth and creamy. Add a pinch of salt (to taste). Set aside. Spread vegan butter on one side of each slice of bread. Heat a skillet to medium and place one slice of bread on it, butter side down. Add on the Coconut Herb Chao Slices, top with some of the fresh pesto spread and press down with the other slice of bread (butter side up). Once the bottom slice is golden, flip the sandwich carefully with a spatula. Place a lid over the pan for a minute or so. When the second slice is also ready, remove the sandwich from the pan and onto a plate of your choosing. Optionally, slice in half, serve with marinara sauce for dipping and share with a good friend. Buon appetito!
MEXICAN
The Tomato Cayenne Chao Slices have a great kick of spiciness, which pairs really well with Mexican-inspired flavors. Think of a quesadilla, but on delectable crusty bread.
Ingredients
2 slices of bread
2 Tomato Cayenne Chao Slices
1 red bell pepper, finely chopped
1/2 cup frozen roasted corn
1/2 cup vegan mayo
1 fresh lime
1 avocado, pitted and sliced
vegan butter
Directions
First, whip up some quick lime mayo by stirring in a splash of fresh lime juice and lime zest into the 1/2 cup of vegan mayo. Set aside. In a sauce pan or wok over medium heat, sautée the bell pepper and corn with a splash of water until tender. Remove from heat and set aside. Spread vegan butter on one side of each slice of bread. Heat a skillet to medium and place one slice of bread on it, butter side down. Add on the Tomato Cayenne Chao Slices and top with the bell pepper-corn mixture. On the second slice of bread, spread some lime mayo on the non-buttered side. Place it on top of the sandwich, mayo side down (butter side up). Once the first side is golden, flip the sandwich and continue to cook until the second side is equally crisped. Cover with a lid (you know the drill). Remove from heat. Open up the mayo side of the sandwich and place in the avocado slices (shout out to The Vegan Zombie for the tip of adding in the avocado after the sandwich has been grilled). Press the second slice back on, and get ready for some extremely scrumptious flavors. Optionally, slice in half and serve with your "Taco Tuesday" playlist on repeat. ¡Buen provecho!
2 slices of bread
2 Tomato Cayenne Chao Slices
1 red bell pepper, finely chopped
1/2 cup frozen roasted corn
1/2 cup vegan mayo
1 fresh lime
1 avocado, pitted and sliced
vegan butter
Directions
First, whip up some quick lime mayo by stirring in a splash of fresh lime juice and lime zest into the 1/2 cup of vegan mayo. Set aside. In a sauce pan or wok over medium heat, sautée the bell pepper and corn with a splash of water until tender. Remove from heat and set aside. Spread vegan butter on one side of each slice of bread. Heat a skillet to medium and place one slice of bread on it, butter side down. Add on the Tomato Cayenne Chao Slices and top with the bell pepper-corn mixture. On the second slice of bread, spread some lime mayo on the non-buttered side. Place it on top of the sandwich, mayo side down (butter side up). Once the first side is golden, flip the sandwich and continue to cook until the second side is equally crisped. Cover with a lid (you know the drill). Remove from heat. Open up the mayo side of the sandwich and place in the avocado slices (shout out to The Vegan Zombie for the tip of adding in the avocado after the sandwich has been grilled). Press the second slice back on, and get ready for some extremely scrumptious flavors. Optionally, slice in half and serve with your "Taco Tuesday" playlist on repeat. ¡Buen provecho!
