Every summer, when I was young, we drove from New York City to Portland, Maine. One of us sat between my parents in the front seat while the two others shared the back seat crammed amongst cats, plants and luggage. We always stopped for lunch at an inexpensive family restaurant called Howard Johnsons; they served typical American food such as hamburgers and french fries, soups and pasta. I always ordered the same thing, a cheese, tomato and onion grilled sandwich. I loved that combination and I still do today. Here is my version without the dairy, grain, gluten or added fats!

Grilled ‘Cheese,’ Tomato and Onion Sandwich

2 slices of home-made bread (see blog post on 8 January 2022 for recipe)

Several slices of firm cashew nut ‘cheese’ (recipe coming tomorrow!)

2 organic, ripe tomatoes, thickly sliced

2 slices of red onion, finely chopped

Home-made sriracha (optional) (recipe coming or substitute with Roasted Tomato Hot Sauce-14 January blog)

small handful of fresh coriander, finely chopped (for garnish)

sea salt and pepper

Method

Turn on the grill in your oven. I set mine at 160 c. Take two slices of bread out of the freezer. Cover with sriracha if you like spice. Slice and chop the red onion and spinkle over both slices of bread. Cut a few slices of firm cashew nut ‘cheese’ and layer on top of the onion. Top with thick slices of tomato. Sprinkle with salt and pepper. Place under the grill for about 5-10 minutes or until the tomatoes have cooked through but not burnt. Take out and place on a plate, garnish with coriander and serve!

The ‘cheese’ softens and melts in to the grilled tomato and onion.

My little inner child wiggles in her chair in delight! I hope yours does too!