Grilled Nondairy Cheese and Tomato Sandwich - dummies

Grilled Nondairy Cheese and Tomato Sandwich

By Suzanne Havala Hobbs

Eliminating dairy from your diet doesn’t mean giving up the classic grilled cheese sandwich. Try this version of the classic recipe recreated with nondairy margarine and nondairy cheese.

Cooking time: 10 minutes

Yield: 2 servings

4 slices of coarse whole-grain bread

2 tablespoons nondairy, trans-fat-free margarine

4 slices nondairy American-style cheese

One large, ripe tomato, sliced

Mayonnaise and a pickle spear, as desired

  1. Heat a medium-sized cast-iron skillet (or other heavy skillet) over medium heat. Spread one side of each slice of bread with margarine.

  2. Place two slices of bread, margarine side down, in the skillet. Layer two slices of cheese and a slice or two of tomato on each slice of bread. Top each sandwich with a second slice of bread, placed so that the margarine side faces up.

    Add other fillings, like roasted red peppers, grilled onions, or mushrooms, if desired.

  3. Cook on medium heat until the margarine melts and the bread browns, usually about 3 to 5 minutes (lift edges to check for doneness). When the first side of each sandwich is browned, use a spatula to flip each sandwich over. Continue cooking until the second side of each sandwich is browned and the cheese is melted, about 2 to 3 more minutes.

When making grilled cheese sandwiches, the bread may brown before the cheese has fully melted. If this happens, you can help the cheese along by covering the sandwich with the lid of a small saucepan. After 1 minute, lift the lid and check to see if the cheese has melted.

Per serving: Calories 319 (156 from Fat); Fat 17g (Saturated 5g); Cholesterol 0mg; Sodium 961mg; Carbohydrate 28g (Dietary Fiber 4g); Protein 14g.