Try a Tempeh Sandwich for Lunch

Tempeh Sandwich

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PBS Food’s Sandwich Madness put me in the mood for a sandwich recipe, so today I wanted to share with you guys one of my very favorites…made up of very unlikely ingredients!

Perhaps you’ve seen tempeh in the produce section of your local grocery store, or maybe you’ve even tried it! It’s made from partially cooked and fermented soybeans, and has a higher protein and fiber content than tofu. In fact, tempeh might even be considered healthier than tofu, as it’s less processed.

However, the downside to tempeh can be, for some, it’s acquired taste. I’d describe it as being a bit on the nutty side and can also be slightly bitter. Usually, people either love tempeh or they hate it.

Tempeh

Now, you might think I’m a bit crazy, but I’ve found that the tastiest way to eat tempeh is in a hearty sandwich with Swiss cheese and raspberry jam.

Sounds totally bizarre, but the combination works—I promise you! The raspberry jam lends that bit of sweetness that cuts down on the bitter bite of the tempeh, and the Swiss cheese pulls everything together with a mellow flavor.

Try it! I think you might surprise yourself.

Tempeh Sandwich Ingredients

Tempeh Sandwich with Swiss Cheese and Raspberry Jam

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Need a new sandwich idea? Tempeh can be an acquired taste, but add swiss cheese and raspberry jam for a delicious tempeh sandwich for a healthy lunch option. Jenna Weber shares why tempeh sandwiches are her favorite in a full post on the Fresh Tastes blog.

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Ingredients

  • 8 slices good quality bread (I used a walnut sourdough)
  • raspberry jam
  • 4 slices Swiss cheese
  • 8 oz raw tempeh, sliced very thin

Directions

  1. Spread each slice of bread with raspberry jam
  2. Top four of the slices with a piece of Swiss cheese and two thin slices of tempeh.
  3. Top each with another slice of bread smeared with jam.

Yield: 4 sandwiches


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.