Tempeh Double-Decker Sandwich
|Tempeh||2 Cup (32 tbs) (Any Style)|
|Tamari soy sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ripe tomato||1 Large, sliced|
|Red onion||1 Small|
|Roasted red pepper strips||3 , sliced|
|Swiss cheese slices||4|
|Russian dressing||5 Tablespoon (Alternatively Mix Vegan Mayo With Ketchup)|
|Sandwich bread slices||8|
|Butter/Vegan margarine or vegetable oil - for brushing||2 Tablespoon (For Brushing)|
1 Cut a package of tempeh, any style, into quarters.
2 Slice each quarter in half, so you have eight thinner slices.
3 In a nonstick skillet, heat 3-4 tbsp of oil.
4 Fry each slice until golden brown and turn to cook on the other side.
5 When the tempeh is done, remove and set onto a paper towel for a minute or so.
6 Brush each side with tamari soy sauce while the tempeh is still hot.
7 Heat a heavy skillet on medium for grilling the sandwiches.
8 Prepare each slice of bread with lettuce, tomato, red onion, peppers if using, tempeh and cheese (optional).
9 Top the cover slice with dressing.
10 Brush the top of the sandwich with butter, margarine or a little vegetable oil.
11 Grill brushed side down in the skillet.
12 Now brush the remaining top.
13 Grill until nice and toasty.
14 Serve at once.