Tempeh “Chorizo” Sandwich
Tempeh “Chorizo” Sandwich
At my favourite coffee shop they used to make an amazing chorizo and cheese sandwich. I would occasionally make it at home and it was definitely one of my favourite sandwiches. I thought I would have a go at recreating a plant based version using tempeh. It didn’t disappoint and is as good as the original!
INGREDIENTS
2 tomatoes sliced
2 tbsp vegan mayonnaise
2 tsp smoked paprika
Splash of cider or wine vinegar
Handful of rocket leaves (arugula if you are in the US)
Sliced gherkins/pickle (optional)
200g tempeh cut into rounds
1 tbsp smoked paprika
1 tbsp cider or wine vinegar
2 tbsp soy sauce
4 slices of bread
100g vegan cheddar cheese - cut into slices
METHOD
A few hours before making, or the night before, marinade the tempeh in the soy sauce, vinegar, garlic powder and smoked paprika and place in the fridge.
When ready to cook, preheat the oven at 220c. Lay the chorizo slices out on a baking tray and place in the oven for 15 minutes, when they should be just starting to colour.
While the chorizo is cooking, start preparing the rest of the ingredients. Mix the mayonnaise with the smoked paprika and a splash of vinegar. Spread the mayonnaise mixture on one side of all the bread. Load up one slice of bread with the cheese, rocket leaves and tomatoes.
Once the chorizo is cooked, add this on to the loaded bread, finishing with the gherkin slices, if using. Finally add the last slice of bread, slice in half and dig in.
