If there are any perks to being sick, one might be getting breakfast in bed. I have trouble sleeping and then it takes me awhile to get going in the morning, but Tom is always up early – reading, working on his classes, etc. When I finally wake up, Tom comes into the bedroom to greet me with a kiss and a cup of coffee (mostly decaf). After he asks how I feel, he asks what I would like for breakfast.
Today Tom made me a special treat: a grilled cheeze sandwich with spinach and tomato on rye bread. He’s made me grilled cheeze before but I always advocate adding veggies whenever possible. It was delicious and we are already thinking ahead to the possible variations like using kale instead of spinach, different flavors of vegan cheese and trying different types of bread (I love rye but since I’m planning to go gluten-free, rye will be a fond memory).
So here is the recipe for this delicious breakfast.
1 loving husband (any loving person will do)
2 slices rye bread
2 slices Tofutti cheese slices, American flavor
2 Tbs. Daiya cheese, mozzarella flavor
2 Tbs. Vegan buttery spread (we use Smart Balance Light)
Baby spinach leaves
3 slices tomato
Salt and pepper to taste
Heat a skillet (non-stick or cast iron) over medium heat. Apply a light layer of vegan buttery spread to one side of each slice of rye bread. Add the spinach and tomatoes to one of the slices. Lay the cheese slices over the spinach and tomato. Add a small amount of Daiya and cover with the other slice of bread. Press the sandwich together.
Apply a layer of spread to one side of the sandwich. Gently lay the sandwich, spread side down, in the hot pan. Keep pressing down with a spatula so that the ingredients melt together. When the bottom of the sandwich has browned, put spread on the top layer of bread and flip the sandwich over.
Keep pressing down on the sandwich until the bottom side browns. Serve with fresh fruit, a smile and a kiss 🙂