Tag Archives: sandwich

BBQ Tempeh Sandwiches


easy bbq tempeh sandwich

A midsummer night's bbq tempeh sandwich

When I say “temp,” you say “eh!”

“Temp” (“Eh!”)

“Temp” (“Eh!”)

I’ve got a confession to make.  I made these sandwiches a while ago, took my pictures and have since forgotten exactly what I put in them.

It was a last-minute meal but one that was surprisingly delicious and very filling.  The end result is something resembling a sloppy Joe in texture, but with a little more crunch and a lot more bbq.

The most vivid memory I have of making these was that I thought I had way more bbq sauce than I actually had.  So, my “sauce” was half bbq and half ketchup/honey/red wine vinegar/salt/pepper/etc.

And as far as the tempeh goes, I like the three-grain.  It’s got the best texture, and it doesn’t have that bitter taste that some tempeh has.  And you can buy it in most grocery stores (well, at least Publix).

how to cook tempeh

I know, it doesn't look appetizing yet... keep scrolling.

I know, for a fact (because it’s in my pictures), that I made some roasted asparagus as a side dish.  Tossed them in a little olive oil and sprinkled with salt and placed in the oven until they were soft but not mushy.

roasted asparagus

Roast 'em.

So here’s what I remember from this meal:

Here’s what you need:

  • 1 package of three-grain tempeh (you can make your own, but it’s complicated, and this ain’t the blog for that)
  • 1 red bell pepper
  • 1/2 medium onion
  • 1 cup or so of your favorite bbq sauce (check before you start cooking)
  • 4 buns
  • vegetable broth (optional)

Here’s what to do:

Step 1) Slice the tempeh into relatively thin slices and boil in vegetable broth for ten minutes or so.  This helps prevent the tempeh from getting too rubbery and gets rid of any bitterness that may develop after cooking (this step may be entirely unnecessary, but I’ve never not done it, so I wouldn’t know).

Step 2) Use tongs to remove the tempeh and lay it out on paper towels to drain off excess moisture.

Step 3) Cut the tempeh into small cubes and sautee with just the slightest bit of olive oil.  The goal is to get them golden brown on all sides but first…

Step 4) After the tempeh has been cooking for a few minutes, add to the pan (or start in another pan, as I did) some diced onions and bell pepper.  I didn’t want them fully carmelized, just a little softer than raw.

bbq tempeh filling

Stir it up, stir it up good, uh!

Step 5) When the tempeh is sufficiently golden (maybe 7-10 minutes on medium heat), add in the onions and peppers and a small bucket (okay, a cup) of bbq sauce.  Keep adding sauce until you get a sloppy-Joe-ish texture and everything is hot.

Step 6) Add to a toasted bun, and grab some napkins.

bbq tempeh

I paid extra for that sesame seed bun, just for this picture.

 

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Pressed Plantain Sandwich


Plantain Sandwich

Plantain and pickle sandwich | Photo by HealthyandLazy

The semester is over!  Root beer floats for everyone!

The last week has been a rather dull one, food-wise.  Clawing my way through the last week of my first year of grad school, my quest to cook new foods was pushed to the back burner.  But I’m back, whew.

Anyways, a few weeks ago, a friend recommended a little hole-in-the-wall restaurant in Gainesville, called Flaco’s.  I know they are regionally-famous for their Cubans (sandwiches), but as usual, I got the veggie option.  Luckily, they make a mean veggie sandwich – I got one stuffed with plantains, pickles and cream cheese.

It’s a weird combo, I know, but it works.  If you love sweet plantains (and who doesn’t?), it’s a great weekend lunch and easy to make at home.

I’ll admit, I cheated a little – I used frozen sweet plantains from Publix, but if you want to make them from scratch, check out this recipe.  Making sweet plantains is easy, but you have to let the plantains turn black before starting and that poses two problems for me: I’d have to wait several days to eat this, and black vegetables make me cringe.

Go for it.

Here’s what you need:

  • Cuban bread (it’s your call on the amount.  I used about a half of a long loaf, because it needed to be used up, and then I ate so much I was full for a day and a half)
  • Frozen sweet plantains (about a cup’s worth)
  • Pickles
  • Cream cheese

    Stacking the sandwich

    Load it up! | Photo by Healthyandlazy

  • A little bit of butter for your pan

Here’s what to do:

Step 1) Slice your bread in half, and generously top with cream cheese, pickles and cooked, sweet plantains (they should already be hot)

Step 2) Drop a blob of butter in your pan and swirl it around.  Place the sandwich in the pan and press with hands/spatula/brick covered in foil until it begins to flatten out.  When it starts getting a little brown on the bottom, flip and repeat.  Don’t burn yourself.

Plantain and cream cheese

Thanks Flaco's, good idea. | Photo by Healthyandlazy

Of course, if you happen to have some sort of panini press or George Foreman grill, that would do the trick.  My tiny kitchen only has room for me and one pan, though.


Rainy Day Grilled Cheese


Grilled Cheese and Tomato Soup

Those sandwiches can’t wait to be dipped.

I love rain.  The sound of it slapping against the roof, the thunder booming in the distance – it’s relaxing, and it makes me want to eat.  Grilled cheese and tomato soup is, as far as I’m concerned, a staple of the American diet.  Growing up, it was one of my favorite rainy day lunches (along with peanut butter sandwiches and spaghettiOs – another post, another day).  So, it’s become something of a comfort food for me.

A few years ago, I stumbled on a recipe for “Grilled Cheese Dippers and Spicy Tomato Soup.” It’s a refreshing change – and it makes me feel a little more adult.  It’s messy, especially if you dip the sandwich in the soup – and that’s the whole point – but it’s okay to be messy on a rainy day. Continue reading


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