Quick, easy, and versatile! It’s based on my 4 minute cheeze sauce recipe, made spicy with hot chili powder and smoked sea salt.
This recipe is the final grilled cheese/cheeze in Menu 5, a meal that works for vegans, plant-based eaters, vegetarians, and carnivores. We started this menu out with some cheezy battered oven fries and egg-free roasted garlic mayo. We served the carnivores up a bacon-buttered grilled cheese, and offered up a twist on the ordinary for the vegetarians with a caramelized cheese & maple raisin onion on pumpernickel.
PS — I just ran across a new diet term: reducetarians. Reducetarians — if you are reading this — welcome to not not nutritious! We’ve got you covered.
Ok! Let’s get cooking!
For the Hot Chili Cheeze Sauce
[This makes enough for 2 sandwiches. Since it’s so versatile, you might want to make double the amount and store it in the fridge. Just reheat over low heat to get it to return to the right consistency.]
- 1 unit 4 minute cheeze sauce, plus 1/4 teaspoon smoked sea salt and add 1/4 teaspoon hot chili powder OR use 1/3rd cup of 4 minute cheeze sauce mix and 1/2 cup of water.
For the Grilled Cheeze Sandwich
- 4 slices bread
- vegan butter, margarine, or olive oil
- optional, garlic powder
- Make the 4 minute cheeze sauce from scratch or from the mix and set aside.
- Heat a heavy pan to medium heat. Butter one side of your bread and place buttered side down in the pan. Spoon 3 tablespoons of the cheeze sauce onto the bread, and spread around so it’s evenly dispersed. Butter the other piece of bread and place it, unbuttered side down on the cheeze. Grill each side for about 2 minutes until the bread is toasted and crunchy. Optionally, sprinkle each side with garlic powder during the toasting process.
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