We bought some plain gluten free waffles because they are also milk free.
Waffle, Sausage, and Cheese PaniniIngredients
4-6 (1-1.5 ounce) Italian-style soy sausages
1/3 cup Fruit-sweetened apricot jam
1/4 cup Vegenaise
1 1/2 teaspoons Chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon Freshly ground black pepper
8 Frozen whole grain waffles, toasted
4 tablespoons Oil-packed sun-dried tomatoes, drained and chopped
1 1/2 cups Arugula (We just used Romaine Lettuce)
4 slices Vegan mozzarella
Preparation
Cook the sausage according to package directions until browned in a large skillet. Transfer the sausage to a cutting board, and cool enough to handle, slice each sausage in half lengthwise then in half crosswise.
Stir together the jam, Vegenaise, thyme and pepper in a small bowl.
Wipe out the skillet you cooked the sausages in and place over medium heat or preheat a panini press or countertop grill. Spread each waffle with 1 tablespoon jam mixture. Sprinkle sun-dried tomatoes over 4 waffles and layer each sandwich with arugula, 1 cheese slice and one-quarter of the sausage slices. Top each sandwich with the remaining waffles.
Brush the heated pan, panini press, or grill with oil. Add the sandwiches, and cook 3 to 5 minutes or until the cheese is melted, making sure to turn the sandwich once if you are using the skillet method. Cut the sandwiches in half, serve.
Note: Use a second skillet weighted with a heavy can or two to press the sandwiches as they cook to re-create the panini press effect in your skillet.
4-6 (1-1.5 ounce) Italian-style soy sausages
1/3 cup Fruit-sweetened apricot jam
1/4 cup Vegenaise
1 1/2 teaspoons Chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon Freshly ground black pepper
8 Frozen whole grain waffles, toasted
4 tablespoons Oil-packed sun-dried tomatoes, drained and chopped
1 1/2 cups Arugula (We just used Romaine Lettuce)
4 slices Vegan mozzarella
Preparation
Cook the sausage according to package directions until browned in a large skillet. Transfer the sausage to a cutting board, and cool enough to handle, slice each sausage in half lengthwise then in half crosswise.
Stir together the jam, Vegenaise, thyme and pepper in a small bowl.Wipe out the skillet you cooked the sausages in and place over medium heat or preheat a panini press or countertop grill. Spread each waffle with 1 tablespoon jam mixture. Sprinkle sun-dried tomatoes over 4 waffles and layer each sandwich with arugula, 1 cheese slice and one-quarter of the sausage slices. Top each sandwich with the remaining waffles.
Brush the heated pan, panini press, or grill with oil. Add the sandwiches, and cook 3 to 5 minutes or until the cheese is melted, making sure to turn the sandwich once if you are using the skillet method. Cut the sandwiches in half, serve.Note: Use a second skillet weighted with a heavy can or two to press the sandwiches as they cook to re-create the panini press effect in your skillet.
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