Savory Grilled Cheese And “Stuff” Sandwiches


Use this as a guide, an inspiration to try new things with your leftovers. We’ve found almost anything that fits between two pieces of bread, can be grilled, put in a taco, or into a captivating noodle dish. All of these are part of the Wicked Healthy food groups and all of them are heavy on the plant pushing.

For the recipes for the sandwiches below please watch the video. Most extensive recipes are linked to this post.

Grilled Smokey Mashed Potato, Kale & Cheese Sandwiches


  • Smokey mashers (using Heidi Ho Smoky Chia Cheeze) — see recipe below
  • Whole Grain bread (two pieces per sandwich) go figure
  • Plant based butter, room temp
  • Field Roast Chao Cheese, Cayenne Tomato OR Follow Your Heart’s American-style cheese
  • Kale, pre-steamed and cold (or any kind of greens will do)
  • Salt and pepper


Quick microwave or warm up the leftover mashers – this will ensure they are not cold in the middle after cooking. Lay two pieces of bread side by each, butter evenly on one side of each slice, and face that down (this is the outside of your sandwich). Add plant-based cheese to each piece, add a healthy scoop of warmed mashers, a small handful of kale, salt, and pepper then cover with the other half of the sandwich bread and cheese. Grill in cast iron or skillet on medium heat with a little butter in there (1 tsp), and wait until it’s melted before adding the sandwich to your grilling. After about one minute, lightly press with a spatula then flip and repeat this process until each side is golden brown to your liking.

Steam Basket Kale Greens


  • 1/2 bunch fresh kale, cleaned from stem and torn to bite size pieces
  • 1/2 bunch of fresh Dino Kale, cleaned from stem and torn to bite-sized pieces


In a saute pan that a steam basket can fit on top of, add about 1/2 inch of water and heat on high heat to boil. Once boiling, add kale to both levels of the bamboo basket and place over steam. Steam for roughly 2-3 minutes. It’s done when vibrant green and slightly wilted. Do not overcook unless you like navy green greens.

Original recipes for the recipes above are also found in our previous episode post Winner, Winner, Maitake as Chicken’ Dinner.

Smokey Mashers


2 lbs Yukon potatoes, peeled and 1/4 cut
1 T garlic, chopped
1 T plant-based butter
1 10 oz. container of Heidi Ho Smoked Chia Cheese
Salt and pepper


In a medium saucepot, add potato chunks and garlic and cover with water. Bring to a slow boil on medium-high heat and cook for 10 -12 minutes until potatoes are cooked through and will be easily mash-able. Once done to the proper consistency, drain most if not all the water out while still hot. (Mashing is much easier while hot.)

Add butter and Heidi Ho Chia Cheese to the potatoes and, with a potato masher, mash to a whipped consistency … work it baby! Season with a pinch of salt and pepper if desired. Set aside if you are plating or add to bowl for table service buffet-style.

Grilled Maitake, Smokey Mashed Potato & Cheese Sandwiches

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