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Zesty Taco Grilled Sandwich

Zesty Taco Grilled Sandwich

½ pkg. ground veggie crumbles (such as Boca-12 oz. bag)
1 T. olive oil
1 (11.4 oz.) pkg. taco seasoning
½ pkg. frozen riced cauliflower (such as Bird’s Eye-10 oz. bag), thawed
½ c. salsa
Salt/black pepper
1 stick butter
8 slices country Italian bread or your favorite
16 slices pepper Jack cheese

  1. Heat crumbles in oil in saute pan.
  2. Add taco seasoning and cook according to pkg. directions.
  3. Add cauliflower and salsa and heat through.
  4. Season with salt and pepper.
  5. Spread butter on one side of each bread slice.
  6. Place buttered sides down on a cutting board.
  7. Top each bread slice with 2 slices pepper Jack, divide taco filling among four bread slices, then top with remaining cheese layered bread slices, buttered sides up.
  8. Cook sandwiches on griddle or cast-iron skillet until golden and cheese begins to melt.
  9. Flip sandwiches, press with spatula and cook until golden and cheese melts.
  10. Flip again press and cook 1 minute more.
  11. Remove from griddle and let rest 1 minute and cut in half.
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