Seitan Melt

It’s been a while since we have shared a sandwich. Since we got a new cast iron grill pan last weekend couldn’t resist trying it out.

We had some seitan we had made earlier. Often will make a batch of it for the week and just use throughout on sandwiches or cut up in a burrito or something. This is the recipe we used this time. It is a “chicken” style one.

• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 2 tbsp chickpea flour 
• 1 tbsp dried minced onion
• 1/2 tea sp sage
• 1/2 tea sp white pepper
• 1 tea sp garlic powder
• 1 tea sp liquid aminos
• 1 cup water

 Knead the mixture and then flatten out into a foil lined baking dish for easy clean up. Bake at 350 for 35 minutes. When it is cool enough to touch it is easy to slice with a bread knife.

For the rest of the sandwich we also used:

• 1 red onion
• fresh spinach
• sliced smoked gouda cheese
• sourdough bread
• olive oil
• 1/3 cup mayonnaise
• 1 tbsp mustard
• 1 tbsp honey

First we mixed up some honey mustard sauce just by adding together a little mayo, mustard, and honey. Then we sauteed the onions and set aside. To start building the sandwich rub a little olive on one side of each piece of bread. Flip the bread and on the non oiled side add cheese, seitan slices, and onions. slight oil the grill pan and cook the sandwich. We just cooked long enough to toast the bread and get grill marks. Then top with the honey mustard and spinach and your top piece of bread.

Also tried out a new beer last night that I really liked. Terrapin Recreation Ale. Terrapin is from Athens, Georgia. The Recreation Ale was good. It has a nice full hoppy flavor. I like that it is only 4.7% alcohol.