GRILLED CHEESE AND PEPPER TORTILLA SANDWICH
Veggie cheese and sweet red roasted pepper between two 6 inch flour tortillas pan-grilled in vegetable oil to perfection! Served with cornichon dill pickle! A little fattening? A little. But it’s so good, and you only want one, right?
Okay, I confess, I had two – Lilly Belle helped eat them though (no excuse). I didn’t eat breakfast and I was planning on no supper. So what happened old wise one? I had a totally fat-free salad, dressing and all (new experimental recipe made in the Fat-Free Lab), then when Steve got home (our Friday night on Sunday night), Great Lakes Dortmunder Gold, no potato chips (salted we call them) and a little red wine – I’ll get back on the rest!
2, 6 inch flour tortillas
2 slices veggie cheese – now I’m going to tell you right now only what I will use for this type of grilled cheese tortilla sandwich: either Follow Your Heart Provolone singles or Field Roast Chao Cheese singles ( Follow Your Heart Provolone does not taste like dairy provolone; it tastes like Chao Cheese)
fresh grind black pepper
cornichon dill pickle
Drizzle some vegetable oil in a non-stick skillet over low heat – don’t scrimp (not this time).
Place 1 tortilla in skillet right onto the oil. Watch the oil bubble up around the tortilla, almost like you’re deep frying it, but you’re not (almost).
Place 1 slice of veg cheese on top of tortilla.
Top cheese with a large piece of sweet red roasted pepper, or break the pepper into pieces and then place.
Sprinkle with fresh grind black pepper.
Check the underside of the tortilla to see if it’s browned a little.
If so, then place another tortilla on top like a sandwich, then flip the sandwich over. Cover tightly and cook till the underside of that tortilla is lightly browned or charred in some spots.
Transfer to board, cut into quarters – like a quesadilla – then lift onto plate. Add a pickle and serve.
Notes: Yeah, you’re happy now. This isn’t an all the time sandwich. It’s a treat. Enjoy, be happy. Nobody died for it.