French Twist Hot Pressed Sandwich

Makes 4 regular pressed sandwiches

Cheese Sauce:

1 (5.3-ounce) container nondairy yogurt

1 tablespoon plus 2 teaspoons tapioca starch

2 teaspoons nutritional yeast

1/2 teaspoon salt

1/8 teaspoon lactic acid (optional)

2 teaspoons white miso

1 teaspoon dry vermouth

1/2 teaspoon apple cider vinegar

Mustard Sauce:

3 tablespoons dijon mustard

1 to 2 tablespoons maple syrup

Pinch cayenne


2 leaves Swiss chard, shredded

1/2 pound shiitake mushrooms, stemmed and sliced

1 tomato, sliced

4 scallions, sliced


4 (6-inch) flour tortillas, warmed

1. Cheese Sauce: Combine the yogurt, starch, yeast, salt, lactic acid (if using), miso, vermouth and vinegar in a small blender. Blend until very smooth. Transfer to a small saucepan and cook until thickened over medium heat, about 4 minutes. Remove and set aside to cool.

2. Mustard Sauce: Combine the mustard, syrup and cayenne in a small bowl. Mix well and set aside.

3. Chop the vegetables. Heat a medium skillet over medium heat. Warm the tortilla before rolling to prevent splitting. Spread 1/4  of the cheese sauce on a tortilla. Add chard, mushrooms, tomato and scallions. Fold over and place in skillet, seam side down. Use another pan to press on the sandwich. Cook until golden. Flip and repeat. Cook 2 tortillas at one time. Repeat with the other 2 tortillas. Serve with the mustard sauce.

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