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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.

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Ingredients

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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.

Instructions

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, 3–4 minutes.

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.

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

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

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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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