Toasted Cheese Sandwich and Coleslaw

Play Video

Toasted "cheese" sandwich with coleslaw is a good old American standby. We are using a rice-based cheese here with a couple of slices of tomato. The coleslaw is very fast to make if you have a food processor.

Ingredients

For the Sandwich:

4 slices whole wheat or other whole grain bread*

1-2 T non-hydrogenated spread

4 slices or 1/2 cup of shredded non-dairy "cheese"

4 slices of tomato

For the Classic Coleslaw:

1/2 head of a medium green or purple cabbage (or a mix of both), shredded

2 carrots, grated

1 cup onion, diced or grated

For the Dressing:

1/2 cup soy-based mayonnaise

2 tsp raw sugar or agave nectar

2 tsp vinegar (rice or apple cider)

1/2 tsp celery seed

1-2 tsp non-dairy milk (soy, rice or almond milk) to thin to desired consistency**

Sea salt and pepper to taste

Preparation

For the Sandwich:

Heat a frying pan or wok to medium-high. Coat each piece of bread with the spread and turn over. On the dry sides of the bread, put 1/8 cup of shredded "cheese," or place a slice of “cheese.” Add tomatoes and assemble. “Buttered” sides are now on the outside. Place the sandwiches in the pre-heated pan. Cook until golden brown on both sides. If “cheese” hasn't melted by the time the bread is golden brown, pour 1-2 teaspoons of water into the hot pan or wok, cover and steam for a few seconds.

For the Coleslaw and Dressing:

Toss the cabbage, carrots and onion in a bowl.

Combine all of the dressing ingredients in a bowl and whisk together until smooth. Or put everything in a jar, tighten the lid and shake until mixed. Add a little rice, soy or almond milk if it's too thick. Season to taste. Add desired amount of dressing to salad, mix and serve.

Recipe by
Karna Knapp