I already had the Lalibela Black Bean Tempeh open from my Scrambled Tofu and Tempeh sandwich, but the black bean version went great with the Mexican theme of this sandwich! I poured some Alex's Ugly Sauce, Cayano flavor to give it a bit of a Mexican kick.
I used the Field Roast Chao slices on this sandwich as well, along with Treeline Scallion soft cheese. Like I mentioned in a previous post, the Chao slices are pretty thin so even though I added two layers I wanted to add some more cheese to help hold the salsa onto the sandwich. The combination worked great. The Treeline soft cheese was similar to a cream cheese so it spread and melted really nicely.
Two Slices of Bread
5 Slices of Tempeh (I use black bean tempeh, but you can use whatever kind you prefer
Vegan Cheese (I used Chao Coconut Herb and Treeline Scallion)
Handful of greens
1 Tablespoon Hot Sauce (I used Alex's Ugly Sauce - Cayano Flavor)
1/4 Cup Chunky Salsa (I used NoLas Fire Roasted Corn and Black Bean)
Prep Time: 2 minutes
Cook Time: 10 minutes
Slice tempeh. Place on a skillet with a little bit of oil or cooking spray. Pour the hot sauce over the tempeh. Cook for about two minutes and then flip over for another two minutes.
Slice two thick slices of bread. Place one slice down on your skillet. Top with tempeh. Add one layer of cheese, a handful of greens and a layer of salsa, topped by another layer of cheese. I wanted to sandwich the greens and salsa between cheese so that it would all stay together better. Make sure your salsa is chunky and not thin or else you'll just end up with a soggy sandwich.
Top with the second slice of bread and make sure the sandwich melts together. Carefully flip the sandwich over to toast it on the other side.
Slice and enjoy!