Tempeh Panini

Tempeh Panini

By Lauren Teasley

Betsy Shipley
Betsy Shipley

The sandwich that started it all-Betsy’s tempeh sandwich with homemade tempeh!

A few years ago, I got an e-mail from Betsy and husband, Gunther, through Tempeh Girls. It was an invitation to come over to their house and enjoy a tempeh sandwich, made with tempeh from their tempeh oven that Gunther invented. As it turned out, they were only 30 minutes away so my husband and I hopped in the car one bright sunny day and headed over. The sandwich was amazing – the tempeh was so fresh tasting – unlike any tempeh we had tasted.

We were intrigued. Gunther took us on a tour of the tempeh machine he had been working on for five years. Right then and there, looking over Gunther’s head as he showed us how it worked, I locked eyes with my husband and we had already silently agreed to help commercialize it.

TempehSure was born a few weeks later, thanks to the genius naming of our partner, John Silva. Whether you have fresh tempeh or not, I think you will enjoy this simple sandwich.

Betsy’s Tempeh Panini
Favorite bread
Tempeh of preference
Sliced tomato – I like using heirloom
Tempeh Panini Sauce (recipe below)
Assemble the sandwich as you like and toast the bread, if that is your preference. Brush a little grapeseed oil or avocado oil on the panini grill and pull the top down. Grill the tempeh for about 5 minutes or until you see grill marks. You will have to check it by lifting the top. If you do not have a panini grill, you can sauté the tempeh in a frying pan.

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

Mash the avocado and olives together. Add the green onion, mustard, lemon juice and basil leaf. Mix, taste, adjust for seasonings, enjoy.

This is enough for 2 sandwiches. Double the amount for more, etc.