Droolworthy double decker tempeh sandwich. Wow this was just heavenly!
For the sambo:
Tempeh glorious tempeh I don’t eat enough of you. I marinated 2 large slices early this morning in rice syrup, sriracha, garlic powder and balsamic vinegar and left for a few hours. (Ideally overnight)
Into the oven then at 200c for 25 to 30 min.
I also popped in a sweet pepper,
Scallion and cherry tomatoes and drizzled the leftover marinade over these too. Waste not want not.
Toast 3 slices of bread and gather your condiments of choice. I opted for:
Homemade mayo and ketchup
Pickled red cabbage
Leftover pea and mint purée
Onion marmalade from the olive factory in Kinsale
Sesame seeds to sprinkle on top and of course art of zens foods violife smoked slices and mixed leaves.
Get layering, serve up and enjoy.
I savoured every last bite.