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Lunch / Dinner

Taco Grilled Cheese

The classic grilled cheese sandwich takes a zesty turn with this delectable recipe, perfect for lunch or dinner. Stuff taco “meat”, made with vegetarian crumbles, into a melty grilled cheese and serve with this taco-style salad.

Made primarily from soy, and sometimes wheat gluten, vegetarian crumbles are a great source of low-fat protein and are a simple swap when a recipe calls for ground meat.


8 servings

Total Time

20 minutes

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Test Kitchen Tip

If you don’t have a griddle to cook the sandwiches at the same time, it’s OK to cook each individually, or two at a time, in a skillet.


Heat crumbles in oil in a sauté pan over medium-high. Add taco seasoning and cook according to package directions. Add cauliflower and salsa and heat through, 2 minutes; season taco filling with salt and pepper.

Spread butter on one side of each bread slice; place, buttered sides down, on a cutting board.

Top each bread slice with two slices pepper Jack, divide taco filling among four bread slices, then top with remaining cheese-layered bread slices, buttered sides up.

Cook sandwiches on a griddle over medium-high heat until golden and cheese begins to melt, 34 minutes.

Flip sandwiches, press with a spatula, and cook until golden and cheese melts, 23 minutes. Flip sandwiches again, press with a spatula, and cook 1 minute more. Remove sandwiches from griddle, let rest 12 minutes, then cut sandwiches in half.


Simmer the crumbles and taco seasoning until it thickens, then add the riced cauliflower and salsa.


To contain the taco filling, layer two slices of cheese on each slice of bread.


The taco filling won’t get hot when grilling the sandwiches, so make sure it’s warm before assembling.

Nutritional Facts

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