“Tempting Tempeh” Tempeh Ciabatta with Fig Balsamic Marinated Mushrooms and Goat Cheese Pesto
This week I entered a sandwich into the Mezzetta sandwich contest. This slammin’ sandwich was probably one of the best things I’ve made between two slices of bread. If you’re a sandwich lover like me, this is one recipe you don’t want to miss. Also, be sure to check out Mezzetta products!
What You Need:
2 Small Ciabatta Loafs (each loaf is a single serving)
2 Portabella Mushrooms
2/3 Cup Crumbled Goat Cheese
1/2 Tsp MEZZETTA Crushed Garlic
1 Tbsp Lemon Juice
1 Tbsp MEZZETTA Extra Virgin Olive Oil, plus extra for greasing pan
6 oz Sliced Tempeh
1/4 Cup MEZZETTA Deli Sliced Roasted Sweet Bell Pepper Strips
1 1/2 Tbsp Chopped Fresh Basil
1/4 Cup Fig Balsamic Vinegar (if not available, regular Balsamic Vinegar)
1/2 Cup Fresh Spinach
1. Wash the portabella mushrooms and pat dry. Slice the mushrooms into 1/2” thick slices and set aside. Heat a small skillet on low heat. Add the mushrooms and Fig Balsamic Vinegar to the pan. Allow the mushrooms to cook on low heat until the mushrooms have cooked down, about 5-8 minutes. Turn the mushrooms over half way through so that both sides are coated in the balsamic. Remove from heat and set aside.
2. Meanwhile, slice the Tempeh into 1/2” thick slices. Pre-heat a grill pan on low heat. Lightly grease the pan with Mezzetta Extra Virgin Olive Oil. Once the pan is heated, place the tempeh strips on the heated pan. Allow about two minutes on both sides. Remove from pan and set aside.
3. Then, in a small bowl, combine 2/3 cup crumbled goat cheese, 1 tbsp Mezzetta Extra Virgin Olive Oil, 1 tbsp lemon juice, 1/2 tsp Mezzetta Crushed Garlic and 1 1/2 tbsp chopped fresh basil. Using a small hand blender, combine ingredients until it has formed a smooth, creamy consistency.
4. Then, toast the ciabatta loaves in a toasted oven until crisp, about 3 minutes. Remove from oven. Spread about half of the goat cheese mixture on each of the ciabatta loaves, be sure to spread the goat cheese pesto on both sides of the inside of the bread. Then, begin to stack the tempeh, fig balsamic marinated mushrooms, Mezzetta roasted sweet bell pepper strips and fresh spinach. Place the top of the ciabatta loaf on top of the spinach, then carefully cut in half to serve.
*Sandwich can be served hot or cold. If planning to serve the sandwich hot, be sure to add the fresh spinach after you’ve heated the sandwich in the panini press or oven.
