Tempeh Arugula Tomato Sandwich

When tomato season is in full swing, Chef Matthew Morrison loves to feature heirloom tomatoes in his recipes, like he does for this sandwich.

Photography By Marvin Shaouni | September 15, 2016

Ingredients

  • 1 tablespoon smoked paprika 1 teaspoo
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 ounces Brinery tempeh, sliced ½ inch thick
  • 1 small avocado
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons fresh lime juice
  • 2 slices Zingerman’s Bakehouse rustic Italian bread
  • 2 slices Green Things Farm Golden Monarch heirloom tomato
  • ¾ cup Tantre Farm arugula

Instructions

1. Combine paprika, cumin, chili powder, ½ teaspoon salt and pepper in a small bowl. Sprinkle spice mixture over each side of the sliced tempeh to coat.

2. Heat a large sauté pan over medium-high heat; add 2 tablespoons oil. Cook tempeh 3 minutes per side, or until golden brown.

3. Mash flesh of avocado. Mix in garlic, lime juice and ¼ teaspoon salt; set aside.

4. Brush 1 tablespoon oil on bread and toast. Spread ½ of the avocado mixture on 1 slice of bread. Top with tempeh, tomato, arugula and another slice of bread. Slice in half and serve warm.

Yield: 1 sandwich

Courtesy of Chef Matthew Morrison, Jolly Pumpkin, Ann Arbor 
 

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Ingredients

  • 1 tablespoon smoked paprika 1 teaspoo
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 ounces Brinery tempeh, sliced ½ inch thick
  • 1 small avocado
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons fresh lime juice
  • 2 slices Zingerman’s Bakehouse rustic Italian bread
  • 2 slices Green Things Farm Golden Monarch heirloom tomato
  • ¾ cup Tantre Farm arugula
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