make THIS at home

Vegan Grilled Cheese with Marinara

Posted on December 18, 2018 by Sandford Schirmer | 0 Comments

 

The best tofu “ricotta” and basil sandwich- all crispy, hot and amazing.This is an excellent recipe, loaded with flavor and crunchy goodness. The Nicer Slicer adds a fun twist. Not only do you used less bread, but by turning the slicered bread inside out, you add nutty crunchy goodness to the inside of the sandwich. The soft interior of the toasted slice is perfect for butter and grilling.

Servings: 3 Sandwiches     Author: Lauren Hartmann

Ingredients
1/2 block extra firm tofu
1 to 2 cloves garlic
2 Tbsp. nutritional yeast
2 tsp. olive oil
1/2 tsp. salt
2 Tbsp. lemon juice
Pinch of black pepper
3/4 cup marinara sauce
1/4 cup. fresh basil
6 Slices crusty bread, such as sourdough
1/4 cup vegan butter at room temperature, such as Earth Balance

Instructions
Slicer and toast 3 slices of bread. Arrange on plate with toasted side up.

Place the tofu in a paper towel or kitchen towel, and squeeze it over the sink to get as much liquid out as you can. It will crumble, but no worries, you will be crumbling it anyways.

Crumble the tofu into a food processor or blender. Add garlic, nutritional yeast, olive oil, salt, lemon juice and pepper.

Process for a minute or so, scrapping down the sides as needed until it is smooth but with a little texture so it looks like ricotta cheese. Taste and adjust seasoning.

On each set of 2 slices, spread crunchy side of one piece with vegan ricotta mixture, the other crunchy side with marinara and a few pieces of basil. Put the sandwiches together with soft sides out.

Heat non stick pan to medium heat. Spread soft sides of sandwiches with additional vegan butter.  Place in pan, cooking on each side for 3-5 minutes, reducing heat as needed. Flip and cook until bread is brown and crispy, hot and delicious. Serve immediately.

Posted in grilled sandwiches, slicering

Breakfast Grilled Cheese Sandwiches

Posted on March 22, 2016 by Sandford Schirmer | 0 Comments

With two hungry, growing boys at my house, I'm always looking for healthy recipes that include protein. After poking around on Pinterest, I was inspired to create this breakfast sandwich. My focus group loved it!

Makes 4 Servings

Ingredients:

• 2 eggs

• 2 tablespoons milk

• Salt and pepper (to taste)

• 4 teaspoons butter (divided)

• 4 slices whole wheat bread

• ½ cup shredded  cheddar-jack cheese

• 4 slices crispy cooked bacon

Instructions:

Step 1: Toast the wheat bread and use the Nicer Slicer to slicer each piece of toast into two pieces.

Step 2: In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large flat folds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet.

Step 2: Heat the skillet to medium heat. Spread the remaining 4 teaspoons of butter the soft side of each slicered bread. Place 2 sandwiches in the skillet each topped  with cheese, scrambled eggs, bacon.

Step 3: Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.

 

Posted in cheese, grilled sandwiches, slicering

Skinny Burgers: Cook More, Eat Less

Posted on July 13, 2015 by Sandford Schirmer | 0 Comments

We're cooking more, eating less and, thanks to Weber’s “Way to Grill” cookbook, having a lot of fun with our grill. We modified their recipe for California Burgers with Guacamole Mayonnaise recently and loved the results! This photo story shows how we used the Nicer Slicer to stretch the ingredients, create a tasty sandwich and ensure that we’re not eating more than we need. Makes 10 sandwiches. Scroll to the bottom to download the recipe.

 

 

Grate onion, chop tomatoes and cilantro. Mash avocado and mayonnaise together. Stir onion, cilantro, tomatoes, garlic and lime juice into mayonnaise mix, taste and season with salt.

Prepare grill for direct cooking over high heat

Grill chiles over direct high heat, with lid closed (except to check progress). Turn occasionally until skin is blackened on all sides.

 Put chiles in a plastic bag, zip closed and gently rub to loosen blackened skin.Rise chiles under cold water to remove rest of skins.

Cut chiles into 1/4" dice.

In a large bowl mix chiles, hamburger, salt and pepper and shape patties.

Grill patties over high heat with lid closed (except to check progress) and cook until medium for 8 to 10 minutes.

Toast and slicer the rye bread using a sharp knife with an 8" blade. Bring patties in from grill and insert one into your Nicer Slicer.

Pull handles closed firmly, but do not squeeze the patty.

Applying gentle downward pressure, slicer through each patty.

Set aside until all patties are cut.

Assemble sandwiches using 1 slicered burger and 2 pieces of slicered rye toast and a dollop of mayonnaise.

 

These thin profile hamburger sandwiches are delicious!

Download the recipe and enjoy!

 

 

Posted in avocado mayonnaise, grilled sandwiches, hamburgers, The Nicer Slicer, toast

Slicer Up Some Great Road Food

Posted on June 16, 2013 by Sandford Schirmer | 0 Comments

Travel tips: The LIttle Sandy sandwich   My family has traveled regularly to Michigan and North Carolina from our home in Ohio for years. Long car trips are part of the adventure. This sandwich has been in our family for three generations. We call it the "The Little Sandy" since it was invented by my mom (whose name is Sandy also, but she's much smaller than me.) It makes great travel food!

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Posted in grilled sandwiches, slicering, toast, travel food