Mini Roasted Corn and White Bean Grilled Cheese
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Ingredients:
For the roasted corn & white bean spread
1 1/2 cups corn kernels (fresh or frozen)
olive oil spray
1/2 teaspoon smoked paprika
1 15oz can of great northern white beans (or 1 1/2 cups cooked beans)
1/4 cup vegetable broth
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon liquid smoke (optional)
salt and pepper to taste
1/4 cup fresh chopped basil
For ancho chili cashew cheese:
1/2 cup raw cashews, soaked for 1-2 hours (or overnight), reserve the water
5 tablespoons of reserved soaking water
2 tablespoons nutritional yeast
1 teaspoon white miso
1 1/2 teaspoons ancho chili powder (grind dried chile in coffee or spice grinder)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
For the sandwiches:
1 baguette
vegan mozzarella shreds (I used Trader Joe’s brand, but daiya would work just as well)
2-3 roma tomatoes, thinly sliced
olive oil spray
Instructions:
Yield: 6-8 mini sandwiches
Make the roasted corn and white bean spread:
Preheat the oven to 450. Line a baking sheet with parchment paper. Spread the corn kernels out on the baking sheet. Lightly spray with olive oil and top with salt, pepper, and smoked paprika. Toss to coat. Roast for 10 minutes, tossing once halfway through. Remove from the oven and let cool for a few minutes.
Combine 1 cup of the roasted corn with the other corn puree ingredients and puree until smooth. Add in the remaining corn kernels and the basil and pulse a few times until incorporated and the corn is broken up into chunks. Set aside.
Make the cashew cheese:
This can be done a day or two in advance, if needed. Blend all ingredients in a food processor until smooth. Add more water to thin out the sauce, if necessary. Chill until ready to use.
Make the sandwiches:
Slice the baguette on a light diagonal, making about 12-16 1/2 inch thick slices. On one baguette slice, spread about 1 tablespoon (or a little more if needed) of the corn & white bean spread. Top with 1-2 tomato slices and sprinkle with a little vegan mozzarella shreds. On the baguette slice, spread about 1/2 a tablespoon of the cashew cheese. Place on top of the other slice (on top of the tomatoes), cheese side down. Repeat with the remaining baguette slices.
Heat a large frying pan or griddle over medium-low heat. Lightly spray with olive oil. Place a few of the sandwiches on the pan/griddle and lightly spray the tops of the sandwiches with more olive oil spray. Cover the pan with a lid or make a “tent” with aluminum foil. This helps hold in the heat and helps the cheese melt more quickly. Flip after 3-4 minutes (once the bread is golden and toasted) and cook for about 3-4 more minutes. Remove from the pan/griddle and place on a plate covered with a kitchen towel to keep warm. Repeat with the remaining sandwiches. Serve immediately. Enjoy!
From keepitinkind.com