Here is a simple summer sandwich that goes from kitchen to table in less than 30 minutes. It is similar to my Tempeh-Pecan Sandwich with an Italian herb and cheese twist.
8 ounces tempeh
3 tablespoons extra virgin olive oil
3 teaspoons balsamic vinegar
1 tablespoon dried basil
1 teaspoon Italian seasoning
1 clove garlic (minced)
2 plum tomatoes (chopped)
4 Cremini mushrooms (sliced)
4 deli slices Provolone cheese
2 Kaiser rolls
8 pepperoncini peppers
Steam the tempeh for 20 minutes. Let cool for about 10 minutes and then cut into ½-inch cubes. Set aside.
While the tempeh is cooking, add the next seven ingredients (olive oil through mushrooms) to a medium mixing bowl. Add the warm tempeh to this mixture and stir to combine.
Cut the rolls in half so that you have two tops and two bottoms. Remove the doughy insides of each roll to make room for filling.
Fill each roll with ¼ of the tempeh mixture. Place one slice of cheese on top of each filled roll and put on the middle rack under broiler for 2 – 3 minutes or until cheese is just beginning to brown.
Remove from oven and serve with pepperoncini peppers on the side.