Grilled Cheese Sammie
Had the chance to try out a dairy-free cheese made of pea protein by HerbYvore. I really wanted to put it to the test by making a grilled cheese sammie with pesto alongside a crisp tomato salad because it would allow me to check its meltability and grateability!
This dairy-free cheese really intrigued me because it’s made out of pea protein, when other cheese on the market are usually made of soy, nuts or other starches.
It’s even more impressive when the protein content is 5-7% per 100g compared to other cheeses, which contain little to no protein. You know how much I emphasise getting your protein in for satiety and for the sake of your daily nutrition needs!
THE RECIPE
SERVES 1
Ingredients
2 tbsp Kewpie mayo
2 slices of bread
1 tbsp mustard
10g HerbY-Cheese (cheddar), sliced
20g HerbY-Cheese (mozzarella), sliced
Black pepper
Pesto (makes ~6 tbsp)
25g baked almonds
1 clove garlic
50g basil (or herbs of your preference)
3 tbsp lemon juice
1 tbsp Just Like Parme HerbY-Cheese
5-6 tbsp extra virgin olive oil
Salt
Pepper
Tomato Salad
1 tbsp vinegar
2 tbsp extra virgin olive oil
Salt
Pepper
Mint
Oregano
Directions
On each slice of bread, spread 1 tbsp Kewpie mayo to coat the surface. This will be the ‘outsides’ of your sandwich which will come in contact with the pan.
Flip it, and spread ½ tbsp mustard and pesto on the insides to coat evenly.
Place one slice of bread, mayo-side down onto a heated pan (medium-low heat). Then, place some cheese, sprinkle some black pepper, and top off with the other slice of bread, mustard-side down.
Press down onto the sandwich slightly to add some pressure for ultimate cheese melting action!
Once the base is golden brown, flip and cook the other side until golden brown and the cheese is melted.
Serve immediately alongside a tomato salad, pickled vegetables or good ol’ tomato soup!
Notes
I use Kewpie mayo instead of butter because it has a higher smoke point, so it doesn’t burn while it gets crisp and brown. It also delivers lots of flavour while at it!
Nutrition
Coming soon!