sandwiches

  • Tomato Soup with Grilled Cheese Squares

    Weekly Recipe: 
    NonWeekly
    Serves: 4

    2 tablespoons olive oil

    1 1/2 cups diced yellow onion

    1 clove garlic, minced or pressed

    1 teaspoon dried thyme

    2 tablespoons superfine brown rice flour

    2 cups low-sodium chicken broth or vegetable broth, warmed

    1/4 teaspoon salt

    Freshly ground pepper

    1 tablespoon agave nectar

    1 (28 ounce) can whole plum tomatoes (preferably San Marzano)

    1/2 cup rice milk

    Grilled cheese squares

    8 slices allergy-friendly sandwich bread

    8 teaspoons Earth Balance soy-free buttery spread, at room temperature

    1/4 pound thinly sliced Daiya vegan cheddar

    Heat the olive oil in a large, heavy pot over medium-high heat. Add the onion and cook for two minutes, stirring a few times. Add the garlic and thyme and cook for one minute more. Sprinkle in the brown rice flour and cook, stirring, for two minutes, until lightly golden and aromatic. Slowly add the warmed broth, stirring. Add the salt and a few turns of pepper and stir in the agave nectar. Reduce the heat to medium and cook for two minutes, stirring often. Add the tomatoes, bring to a simmer, reduce the heat to medium-low, and simmer for ten minutes. Purée in the pot with an immersion blender, or purée in batches in a jar blender or food processor, then return to the pot. Add the rice milk and cook for five minutes more. Adjust the salt and pepper to taste.

    Meanwhile, prepare the grilled cheese squares. Lay out four slices of bread. Spread one teaspoon of buttery spread on each. Flip so that the buttery side is down. Distribute the vegan cheese evenly among the four sandwiches, and cover each with another slice of bread. Spread one teaspoon of buttery spread on top of each. Heat a large nonstick pan or griddle over medium-high heat for two minutes. I use a well-seasoned cast iron pan for this. Add as many sandwiches as will fit, cover and cook for two minutes, until the cheese is starting to melt and the bread is browning on the bottom. Flip the sandwiches and press down hard with a spatula. Cook for about one minute more, then flip again and press down to get a final crisp on both sides. Remove the sandwiches from the pan and cut each into quarters. Grill the other sandwiches if you were not able to do them all in one batch. Serve alongside the soup. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Better 'Wich Craft

    You already know to steer clear of deli meats, which are loaded with sodium, saturated fat, and cancer-causing nitrates. But just because a ham-and-havarti isn’t the healthiest choice doesn’t mean you have to forsake sandwiches altogether. Here’s how to build a better sandwich, based on what you need:

    For post-workout power …

    By Allison Young