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.
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.
Flip sandwiches, press with a spatula, and cook until golden and cheese melts, 2–3 minutes. Flip sandwiches again, press with a spatula, and cook 1 minute more. Remove sandwiches from griddle, let rest 1–2 minutes, then cut sandwiches in half.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 7g 35%
Cholesterol 35mg 11%
Sodium 1392mg 57%
Carbs 22g 7%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.