Betsy’s Tempeh Panini
Betsy’s Tempeh Panini
Today a recipe from a mentor of Tootie's, Betsy Shipley. She and her husband Gunter operated Betsy's Tempeh in Michigan in the 80s and pioneered plastics-free tempeh-fermenting, and was the first person we connected with to learn more about their technique and have remained friends since. This is one of her favorite sandwich recipes, using a panini grill. Thank you, Betsy!
Ingredients
- 4 slices bread (your preference)
- 1 (8 oz) Tootie’s Tempeh
- 1 heirloom tomato sliced
- Tempeh Panini Sauce -
- 1 avocado, mashed
- 4 black olives finely chopped
- 1 green onion chopped
- 1 1/2 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1 basil leaf finely chopped
Instructions
- Make the tempeh panini sauce: mash the avocado and olives together. Add the green onion, mustard, lemon juice and basil leaf. Mix, taste, adjust for seasonings,.
- Prepare and assemble the panini: Slice the tempeh into 2 halves. Brush a little avocado oil on the panini grill. Place the tempeh into the panini grill and pull the top down. Grill the tempeh for about 5 - 7 minutes or until you see grill marks. You will have to check it by lifting the top. (If you don’t have a panini grill, you can sauté the tempeh in a frying pan.)
- Remove tempeh from the grill and start assembling the sandwich with the bread, tomato, panini sauce, and tempeh, and place the sandwich in the panini grill (you might need to brush more avocado oil on it) until bread is nicely browned/toasted. Serve with your favorite sides.