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Week of 7/18/16

BBQ Grilled Cheese with Soyrizo
and zucchini succotash

Active: 35 Total: 35
Original GF Paleo Vegetarian
BBQ Grilled Cheese with Soyrizo

Vegetarians shouldn't have to miss out on the all the flavors of saucy BBQ. For a twist on vegetarian-friendly BBQ, try these grilled cheese sandwiches with soyrizo and your favorite store-bought sauce. Add a fresh zucchini and corn succotash on the side for a fun summer dinner.

Proteins
Cheese, Plant-based "meats"
Cuisines
American
Save recipe
175

Ingredients

Metric
Servings:
4
Grilled Cheese with Soyrizo and BBQ Sauce:
  • Bread, sandwich - 8 slices
  • Butter - 2 Tbsp + 2 Tbsp
  • Cheese, mild cheddar - 4 slices
  • Soyrizo - 8 oz
  • Barbecue sauce (use your favorite brand) - 1/2 cup
Zucchini Succotash:
  • Shallots - 2 bulbs , chopped
  • Zucchini, medium - 3 , chopped
  • Corn kernels, frozen or fresh - 2 cups
  • Cilantro, fresh - 1 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1/2 tsp
  • Butter - 1 Tbsp

Prep

  1. Shallots - Chop shallots. (Can be done up to 5 days ahead)

  2. Zucchini / Corn - Prep as directed. If using fresh corn on the cob shave kernels off cob, if using frozen, run corn under warm water to defrost. (Can be done 1 day ahead)

  3. Cilantro - Chop cilantro.

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Make

  1. Heat a large frying pan over medium-high heat. 

  2. Assemble grilled cheese sandwiches by spreading half the bread slices with first portion of butter. Place the slices buttered-side down in hot pan. Top with cheese and soyrizo. Spread the remaining bread slices with BBQ sauce and then add, sauce-side down. Cook until bottom of bread is golden brown, ~3 minutes. Spread the top pieces of bread with remaining butter and then flip and cook on the other side until filling is completely melted, ~3 minutes more.

  3. While sandwiches cook, heat a second frying pan over medium-high heat. Add oil and zucchini to heated oil. Saute until zucchini begins to brown on the outside, 4 to 5 minutes.

  4. Add shallots and saute until shallots soften, 1 to 2 minutes.

  5. Add corn, vinegar and butter and continue cooking until corn is heated through, ~1 minute more. Stir in cilantro and season with some salt and pepper.

  6. When sandwiches are finished cooking, cut them into slices.

  7. Serve sandwiches with succotash on the side. Enjoy!

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