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Spinach and Goat Cheese Grilled Sandwiches with Chile Dipping Sauce


Vegetarian Planet

Here is an offering adapted from the Vegetarian Planet that has been tested and tasted...has become a 'keeper'...and now part of the giving. This was a time when DAIRY was part of the major ingredient list, so please substitute how you will. ---Laura


Chile Dipping Sauce:
5 ml1 tsp. hot chile sauce
30 ml2 T. mayo (Vegenaise)
30 ml2 T. plain yogurt or sour cream (non-dairy)
5 ml1 tsp. Dijon mustard
1 small garlic clove, minced

170 g6 oz. fresh spinach (large stems removed; can buy the sweet baby spinach in loose greens section, too)
2 rectangles lavash bread (they suggest a large split pita pocket as substitute)
2 plum tomatoes, cut in half lengthwise, then thinly sliced crosswise
57 g2 oz. goat cheese/mozzarella/your choice grated or sliced*
salt & pepper if desired
30 ml2 T. olive oil


Make the dipping sauce....seasoning to YOUR taste, stir well, cover in fridge.

Recipe calls for steaming spinach lightly and letting cool and squeezing any excess water out. I find that if the small leaves are used, they steam quite nicely while pan frying.

And here is the construction: Lay one of the pieces of lavash on work surface, with the short side in front of you. Lay 1/2 of tomatoes across the bread, about 3" from the side closest to you. Then add spinach.

YES! Now the cheese. (S & P if you choose) Then roll the bread, starting with the side closest to you..with the seam side down. Follow your lead with the next sandwich.

Heat olive oil in large skillet over mediuim heat. Place rolled sandwiches in and place something of 'weight' to press on top while they cook. They take ABOUT 4 min. on each side so they turn golden brown.

It suits me to let them 'sit' a bit at room temp or until they may be sliced...and served with the dipping sauce. Since I like this as a group dish, I find I pretty much double or triple (crazy!) the recipe.......Nevertheless, it's the cutting of the sandwiches with several cuts that lends to easy serving and eating while leaving room for more savory selections.

Garnishes? I can only imagine what we'll all come up with.........Most of all---- enjoy! Heathy and joyous eating to you, Laura


*Ashwani G.suggests this recipe for a vegan "goat" cheese:

Major Ingredients: