Tempeh Panini




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.


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