Tempeh Sandwiches

  • Active Time 20m
  • Total Time 20m

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.

ingredients

  • 1 medium garlic clove, crushed
  • 1/4 teaspoon salt plus more for seasoning
  • 1/4 cup mayonnaise
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 package of tempeh (8 ounces)
  • 1 tablespoon balsamic vinegar
  • Pepper
  • 1 medium red onion, thinly sliced crosswise
  • 4 teaspoons olive oil, divided
  • 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

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.

RecID 5303

nutrition information per serving

339 calories; 21g total fat; 8mg cholesterol; 242mg sodium; 27g carbohydrates; 5g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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