Tofurkey Pepperjack Melt



Restaurant Ready! Go for it! Now there’s a prefect sandwich melt without grilling the bread. Who would have thought to melt the meat and cheese separately? Me!! And it worked!

Makes 1 sandwich

2 T. red wine vinegar

1/4 t. mild curry powder

1/4 t. garlic powder

1/4 t. ground sage

1/8 t. pink Himalayan salt

1 t. light brown sugar

sprinkle celery seed

1 T. extra virgin olive oil

4 slices Tofurkey Turkey-Style Deli Slices

1 handful Daiya Pepperjack-Style Cheese Shreds

2 lg. deli size slices of whole grain bread

whole grain mustard

Fat-Free Kraft Thousand Island Salad Dressing

iceberg lettuce

fresh slices of tomato

fresh grind black pepper to taste

very thinly sliced cucumber

paper thin slices of onion (see-through)

In small skillet, over medium-low heat, combine vinegar, curry, garlic, sage, salt, brown sugar, celery seed and olive oil. Stir and cook about 1 minute while sauce boils.

Dredge 4 slices Tofurkey Turkey-Style Deli Slices through sauce, fold in half, release in skillet and stir till all surfaces are covered with sauce. There’s not much sauce so swipe the slices.

Place 1 slice flat over another flat slice. Top evenly with Pepperjack Shreds. Now top cheese shreds evenly with the 2 remaining seasoned slices.

Push stack to the center of the skillet.

Reduce heat to low and cover with lid smaller than the circumference of the skillet to steam the stack using the lid-to-skillet method till cheese melts.

Lightly toast 2 slices bread. Spread one slice with mustard and second slice with Fat-Free Thousand Island Dressing.

Place lettuce and tomato on Thousand Island side of bread. Add fresh grind black pepper on the tomato.

Lift turkey-melt stack from skillet and place on mustard side of bread.

Place cucumber and onion on top of turkey-melt. Close, cut and serve.

Notes: You will definitely need napkins with this sandwich.

What can I say except I changed my mind about Tofurkey products – at least this one. Either they changed their recipe/formula or I found a way to like it with my own recipe. No matter the way, I’m sold. It took a while. But I got there.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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