Cuban Style Pepper Jack Grilled Cheese with Grilled Plantains and Black Bean Spread
Servings: Serves 2-4
2 teaspoons neutral tasting oil, for cooking
1 overripe plantain, cut into ½ inch thick rounds
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon finely ground black pepper
2 teaspoons brown rice syrup
2-3 tablespoons black bean spread
2-3 teaspoons vegan mayonnaise
4 large slices organic white or whole wheat bread
1-2 teaspoons vegan buttery spread, for cooking
Heat a sauté pan over medium heat. Add oil and plantain rounds. Sprinkle with garlic powder, sea salt, pepper and drizzle with brown rice syrup. Cook about 3-5 minutes per side, until golden and soft in middle. Remove from heat.
Spread 2 slices of bread with black bean spread and spread other 2 slices with vegan mayonnaise. Top the black bean spread with plantains and 1 ½ slices GO Veggie! Dairy Free Pepper Jack Sliced Cheese. Top with the 2 slices of bread with vegan mayonnaise to enclose.
Heat a flat pan or griddle over medium heat and add buttery spread. Add sandwiches to pan and grill for about 3 minutes per side, or until golden and cheese is melted.
Top with additional grilled plantains if desired.
Recipe by © Spork Foods, 2015