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BBQ Grilled Cheese with Soyrizo
and zucchini succotash

Active: 35 min Total: 35 min

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.

Ingredients

Servings:
4
Metric
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 - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1/2 tsp
  • Butter - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (136)
Gluten-free (6)
Paleo (18)
Vegetarian (11)

57 reviews

This is my go to crock pot pulled pork recipe.

By: Barbie
Posted: Dec 17, 2019
Diet: Original
0 Helpful

This is a hit, make again

By: Kim
Posted: Jan 04, 2017
Diet: Original
0 Helpful

Good! Definitely needed the BBQ sauce for pork, erred on dry.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

Used pre-cooked pulled pork and Franklin BBQ sauce. So delicious!

By: Erica
Posted: Dec 04, 2016
Diet: Original
0 Helpful

We forgot quinoa so we used white rice instead. Tasty dish!!

By: Veronica
Posted: Nov 21, 2016
Diet: Gluten-free
0 Helpful

Loved this! I cleaned my bowl. Husband is not a fan of quinoa so I'll sub in a different grain of I make it again. I'll use the pulled pork interactions again for sure. It's delicious!

By: Liza
Posted: Nov 10, 2016
Diet: Original
0 Helpful