Skip to main content

Tempeh Dip Sandwich

I should have gotten some of the caramelized onions in the photo.

The last food that I really have been missing in quarantine and hadn't been able to recreate is the tempeh dip at the Bier Stein. (It's a regular dip sandwich, but they have an option to substitute tempeh in any sandwich). I hadn't found a way to prepare tempeh that tastes like the Bier Stein's tempeh, and I had no idea how to go about making au jus without having to touch meat.

When my neighbor told me that you can buy instant au jus packets, I decided it was time to make this happen. Maybe the packets are blasphemous to anyone who makes real au jus, but I'm no connoisseur. In fact, if it tastes a little less like it came from real meat, I'm all for it.

I did some searching for tempeh marinades and decided to try this one from Food 52. It didn't come out exactly like the Bier Stein, but it's close enough. It works perfectly in this kind of sandwich.

This tempeh is also delicious on its own, and it works perfectly as a Thanksgiving protein! 

Overall, it was delicious and it fulfilled my 3-month craving. The biggest difference between mine and the one at the Bier Stein is that I definitely was missing some richness in the sandwich; they must put butter or mayo on the bread. But I'm ok skipping those calories at home.


The Recipe (makes 4 sandwiches)
12 oz tempeh, sliced into 1/4 inch slices
3 tb soy sauce
1.5 tb apple cider vinegar
1.5 tb maple syrup
1.5 tsp olive oil
1.5 tsp paprika
4 ciabatta rolls
8 slices swiss cheese
1 onion, sliced
1 packet au jus mix

  • Combine soy sauce, vinegar, maple syrup, olive oil, and paprika. Marinate tempeh slices in the mixture for at least several hours, optionally overnight.
  • Bake the marinated tempeh slices on a baking sheet at 350 for 25 minutes.
  • Saute the onion over low heat for about 45 minutes, stirring occasionally, until caramelized. I do this in the instant pot with a little bit of butter.
  • Prepare au jus according to instructions on the packet.
  • Prepare sandwiches: Layer the ciabatta with caramelized onions, then tempeh slices, then 2 slices of swiss cheese. 
  • Cook the sandwiches in a panini press over low heat for about 20 minutes, until the cheese is melted.

The Verdict:
Overall grade: A-
Overall reason: I love these sandwiches, but they're a lot of work and not very healthy.
Time to prepare: 2 hours, plus time for the tempeh to marinate. But if you caramelize the onions ahead of time (I store them in the freezer), it's pretty easy and only takes about 5 minutes of work plus cooking time for the tempeh in the oven and the panini in the press.
Husband quote: "This is REALLY good." (Shockingly high praise for something involving tempeh!)

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Roasted Brussels Sprouts with Gochujang Sauce

  In a world without a toddler, I would have taken the extra second to properly slice/sprinkle that green onion. This recipe started with extra brussels sprouts (left over from  the best Caesar salad ) and my perpetual craving for Korean food. I searched "brussels sprouts banchan" for ideas, and  this recipe from Minimalist Baker  looked delicious. I ended up barely following the recipe (improvised my sauce, roasted instead of stir-frying), but I appreciate the inspiration. In a world without a toddler, I would have moved these to better light. I roasted tofu at the same time, and just plopped the sauce (and sesame seeds) over everything at the end. Easy. Also, look at my little banchan plate! I painted it myself at the paint-your-own-pottery place. I also grew those radishes on the left. The Recipe: 1 lb brussels sprouts, quartered and stems removed 1 tsp neutral oil 1 tsp kosher salt 1/4 c gochujang paste 1 tb sesame oil 1 tb soy sauce 1 tsp rice vinegar 3 tb maple...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more