Ultimate Loaded Grilled Vegan BLT
If you have roughly 55 minutes to spend in the kitchen, Ultimate Loaded Grilled Vegan BLT might be a spectacular dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 541 calories, 20g of protein, and 9g of fat. This recipe serves 4. For $2.45 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 96 would say it hit the spot. Head to the store and pick up thousand island dressing, eggplant, sourdough bread, and a few other things to make it today. It is brought to you by NeuroticMommy. It works well as a main course. It is perfect for The Fourth Of July. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. Similar recipes include The Ultimate BLT Grilled Cheese, The Ultimate BLT Burgers with Honey Molasses-Glazed Bacon, Grilled Lettuce, and Smoky Tomato Mayo, and GZ's Ultimate BLT.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
vegan butter spread
1 eggplant, cut lengthwise
4 cups kale, lightly sautéed
salt/pepper to taste
8 slices of Sourdough French Bread
2 tbsp vegan thousand island dressing
1 tomato, sliced
½ c vegan shredded mozzarella cheese
Equipment:
baking paper
baking sheet
sieve
oven
frying pan
spatula
Cooking instruction summary:
Preheat oven to 400F and line baking sheet with parchment paper.Clean and cut eggplant lengthwise leaving the skin on.Sprinkle eggplant with pink salt, place it in a strainer and let them sweat it out for about 15 minutes.Once that is done place eggplant on baking sheet and bake for 20 minutes.Remove from oven and set aside.Lightly water saut kale. You can use extra virgin olive oil but only use tbsp for every 2 cups of kale. Once that is done also set aside.Butter the outside of each piece of bread that will be hitting the fry pan.Putting it TogetherPlace the buttered side of bread on the fry pan and spread thousand island dressing across it.Take less than a handful of kale and distribute it evenly across the slice.Sprinkle as much cheese as desired.Top that with two pieces of eggplant and two tomato slices.Close sandwich with other piece of bread leaving the butter side up.Press down each sandwich with a spatula.Cook on both sides until golden brown and crispy but not burnt.Repeat process until all sandwiches are made.Enjoy!
Step by step:
1. Preheat oven to 400F and line baking sheet with parchment paper.Clean and cut eggplant lengthwise leaving the skin on.Sprinkle eggplant with pink salt, place it in a strainer and let them sweat it out for about 15 minutes.Once that is done place eggplant on baking sheet and bake for 20 minutes.
2. Remove from oven and set aside.Lightly water saut kale. You can use extra virgin olive oil but only use tbsp for every 2 cups of kale. Once that is done also set aside.Butter the outside of each piece of bread that will be hitting the fry pan.Putting it Together
3. Place the buttered side of bread on the fry pan and spread thousand island dressing across it.Take less than a handful of kale and distribute it evenly across the slice.Sprinkle as much cheese as desired.Top that with two pieces of eggplant and two tomato slices.Close sandwich with other piece of bread leaving the butter side up.Press down each sandwich with a spatula.Cook on both sides until golden brown and crispy but not burnt.Repeat process until all sandwiches are made.Enjoy!
Nutrition Information:
covered percent of daily need
