Mediterranean inspired tempeh sandwich

by Heguiberto on July 12, 2010

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Mediterranean inspired tempeh sandwich

I made this sandwich last week because I wanted to use tempeh in a different way than deep-fried with Seventies brown sauce or with Southeast Asian flavors. Not sure whether it was going to taste good, this was what turned out to be a successful experiment. I love tempeh, so I’m thrilled with the results. This is a breeze to make; it’s very tasty and nutritious, too. Just give it a try!

some key ingredients for Mediterranean inspired tempeh sandwich

Mediterranean inspired tempeh sandwich

1 square block of tempeh, sliced horizontally to form large thin “patties”
2 tbsp canola oil
1 square roasted garlic/parmesan flavored Ciabatta, sliced horizontally to form a sandwich shape, inner part toasted in the oven
½ ripe Hass avocado
1 zucchini, sliced thin
½ eggplant, sliced thin
Slices of ripe heirloom tomato
1 red bell pepper
Handful of mache greens
3 tbsp sundried tomato pesto
3 tbsp goat cheese (Chavrie)
Juice from a couple of Mexican limes
Black pepper
Jalapeño slices en escabeche (optional)

Turn oven to 435F and roast red bell pepper until blackened and about to collapse. Remove from oven, transfer to a paper bag and let it cool down for about 15 minutes. The paper bag sweat will help you remove the skin form the pepper. Peel skin away then discard ribs and seeds. Lay on a paper towel to drain.

some refreshing vinhos verdes

Toss zucchini and eggplant with a bit of salt, pepper and olive oil. Grease a large pan with olive oil. Lay thin slices of eggplant and zucchini on. Bake/Grill for about 2-3 minutes per side. Remove from oven and let cool down.

Using a skillet pan-fry tempeh for about 3-4 minutes on each side. Sprinkle with salt and set aside.
Toast Ciabatta.

To assemble the sandwich:

Spread goat cheese on one side of bread and sundried tomato pesto on the other side. Pile a slice of tempeh, avocado, eggplant, tomato, zucchini, roasted red pepper, mache, jalapeño on bread. Sprinkle with black pepper and a squirt of Mexican lime juice. Top with the other half of the bread. Using a bread knife cut sandwich in a triangular shape. Serve.

We had this sandwich with two refreshing Portuguese Vinhos Verdes. The first was 2008 Quinta da Aveleda and the second one was 2006 Trajarinho. Both were a bit effervescent and dry with aromas of peach, apricot and minerals.

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