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Tempeh Sandwiches

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Tempeh, a chewy mixture of soybeans and grains with a subtle smoky flavor, makes a terrific tasting sandwich. Use a round, crusty loaf of coarse peasant bread. If you are serving hungry eaters, this recipe will serve two people nicely.
RECIPE INGREDIENTS
1 medium garlic clove, minced
1/4 cup mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
One 8 ounce package of tempeh
1 tablespoon balsamic vinegar
1 medium red onion, thinly sliced crosswise
4 teaspoons olive oil
4 large 1/2 inch-thick slices of peasant bread, halved crosswise
4 ripe plum tomatoes, thinly sliced crosswise
Half a small bunch of arugula, stems trimmed
Tempeh Sandwiches Recipe at Cooking.com
DIRECTIONS
On a work surface, using the flat side of a large knife, crush the garlic with 1/4 teaspoon salt until almost pureed. In a small bowl, stir together the garlic, mayonnaise and parsley.


Using a thin sharp knife, cut the block of tempeh crosswise on an angle into 12 slices about 1/4 inch thick. Brush the slices on both sides with the vinegar and season lightly with salt and pepper.


In a large nonstick skillet, cook the onion in 1 teaspoon of the oil over moderate heat, stirring occasionally and separating the onion into rings, until slightly softened, about 5 minutes. Transfer the onion to a plate.


Add 2 teaspoons of the oil to the skillet and swirl the pan to coat. Add half the tempeh in a single layer and cook over moderate heat, pressing lightly with a spatula and turning once, until lightly browned, 1 1/2 to 2 minutes per side. Transfer the tempeh to a plate and repeat with the remaining 1 teaspoon oil and tempeh.


TO SERVE: Toast the bread and spread each piece with the prepared mayonnaise. Place the tempeh on 4 pieces of toast and top with the onion rings, tomatoes and arugula. Sandwich together with the other pieces of toast and serve at once.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 339
Fat. Total: 21g
Fiber: 5g
Carbohydrates, Total: 27g
Sodium: 242mg
% Cal. from Fat: 56%
Cholesterol: 8mg
Protein: 14g
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