Tempeh Club SandwichBy Toni Fiore • Jul 2nd, 2007 • Category: Burgers and Sandwiches Print
Club Sandwich with Barbecued Tempeh
My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste and texture of tempeh.
Tempeh comes in a variety of flavors. If you are using it for the first time, I recommend either the soy or three grain style. Here’s what you’ll need for two to four sandwiches.
Watch this recipe online .
Makes enough filling for 8 sandwiches
2 Pkg. Tempeh, any style
1/2 c. shoyu soy sauce
1/2 c. cider vinegar
1/3 c. maple sugar (or syrup)
1/4 c. vegetable oil
2 t. ground cumin
Preheat the oven to 350 degrees. Slice the tempeh in half then slice each piece in half again. Turn the tempeh pieces on their side and carefully slice them through the middle to make eight thin pieces. Lay the pieces in a single layer in the bottom of a 9″ X 13″ baking dish.
Whisk together all of the marinade ingredients and pour this over the tempeh. Cover with aluminum foil and bake the tempeh for about 30 minutes, then check it. When most of the marinade is absorbed – about 45 minutes into cooking time – take the foil off the pan and continue baking uncovered, until the tempeh has absorbed the marinade but isn’t too dry. Remove the pan from the oven.
This tempeh can be eaten hot as part of a Club Sandwich (see below), or cold, or at room temperature.
To make the sandwich:
1 large ripe, firm tomato, sliced thinly
4-8 green lettuce leaves
1 small red onion, sliced thinly
3 sliced roasted red pepper strips
4 slices Swiss cheese (optional)
4 or 5 T. Russian dressing (or mix vegan mayo with ketchup to make your own vegan version)
4-8 slices of hearty sandwich bread
Vegan margarine or vegetable oil for brushing
Heat a heavy skillet on medium heat. Prepare each slice of bread with lettuce, tomato, red onion, peppers, tempeh, and cheese (if using). Top with dressing, then place your top slice of bread on the sandwich. Brush the bread with margarine or oil and grill. Brush the un-greased top, flip carefully, and grill the other side until nice and toasty. Enjoy!
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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