It's national grilled cheese day once again! I love any excuse to eat carbs.
Now this creation is going out to John who always tells me how he grew up on two things: beef and cheese. His mom once made these sandwiches that were made of cheddar cheese, ground beef, and white bread. They called them "grilled bills" after their family doctor Dr. Bill Borre.
One day he dropped by their farm unexpectedly. She offered him something to eat or drink, thinking he would politely decline, but he actually said he was starving! All she had on hand was ground, beef, cheese, and white bread. Of course, John and his siblings loved the sandwiches so it became a regular meal.
It's about time we made a vegan version, but this one is spiced up a little, because we're adults now!
ingredients (1 sandwich):
1/4 C finely chopped onion
1 tsp olive oil
1 tbsp finely chopped pickled jalapeños
1/2 C meatless ground round
1/4 tsp chili powder
pinch sea salt
1/3 of a block, daiya jalapeño havarti wedge (or vegan cheese of your choice)
2 slices sourdough bread
2 tsp vegan butter
1 tbsp ketchup
1-2 tsp sriracha
In a pan over medium heat, sauté onion and olive oil for 2 mins until soft. Add pickled jalapeños, meatless ground round, chili powder, and a pinch of sea salt and cook for another 2-3 mins. Push this mixture to the side of the pan to make room for the bread.
Butter one side of each slice of bread and place one slice, butter side down, into the pan.
Place thin slices of jalapeño havarti wedge on the bread, covering it generously. Then scoop the meatless ground round mixture on top. Place the other slice of bread, butter side up, on top of that.
Turn the heat to low, cover the pan with a lid, and cook for 2-3 minutes per side or until the cheese is gooey and melted and the bread is crispy and golden brown. Serve with ketchup mixed with sriracha for dipping.