Ryan’s Blog Posts

CHALLENGE: 
Restore the chicken club sandwich to the vegetarian plate

The chicken club sandwich: a classic meal for many people looking for a tasty and relatively light lunch. A meal I know I have enjoyed many times over the years and a favorite to eat when at a restaurant that overlooks a body of water. Something about this sandwich and a beautiful view of a lake or the ocean go so well together.

As I have moved away from consuming meat regularly this is one of those meals I have missed, simple though it may be.

A replacement for chicken was a bit of a journey. I wanted something that could keep the textures and flavors balanced. Tempeh, a great food that can be terrible if prepared incorrectly, provided the needed texture.

With a little experimentation, baking the tempeh in the honey mustard created a fantastic burst of flavor I was looking for to bring this tempeh club sandwich to life.

Ingredients:

1 c. Yellow mustard

1/2 c. Honey

1/4 c. Red wine vinegar

Lettuce

1/4 thin sliced red onion

1 thin sliced tomato on the vine

8 sandwich pickle slices

4 slices cheddar cheese

8 slices of bread

 

Directions:

Pre heat the oven to 350F

Mix the honey and mustard.

Cut the tempeh into quarters. Slice each quarter in half along the narrow axis. Cut each piece in half diagonally so you have 16 triangles.

Dip each of the triangles into the honey mustard, coating each side well.

Lay them out in a single layer in a greased glass casserole dish.

Bake for 25 minutes flipping halfway through.

Assemble the sandwich. Spread the leftover honey mustard on the bread. Layer lettuce, tomato, cheese, tempeh, pickle and onion.

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