Tempeh Bánh Mì With Quick Pickled Vegetables

Tempeh Bánh Mì With Quick Pickled Vegetables

by Mueller Market Chef Julia

Market Ingredients: 

• 1 cup carrots, sliced into small matchstick pieces (@simple_promise_farms)

• 1 cup spring onion, halved and sliced into thin rings (@simple_promise_farms)

• 1 cup cucumber, de-seeded and sliced into small matchstick pieces (@vermillionfarms_)

• 1/4 cup cilantro leaves, de-stemmed (@bouldinfoodforest)

• 1/4 cup scallions, sliced thin (@bouldinfoodforest)

• 9oz BBQ brisket tempeh, thawed (@oralefoods)

• Fresh baguette, cut lengthwise (@texasfrenchbread)

• Jalapeño pesto (@floreli.sunflower)

Other Ingredients:

• 1/2 cup apple cider vinegar 

• 2 Tbl neutral oil

• 1 Tbl honey

• Salt & pepper, to taste

Directions:

1. Quick pickle the vegetables: In a large bowl or mason jar, combine the carrots, cucumber, and onion. Add the apple cider vinegar, water, honey, salt, and pepper. Toss or shake to combine. Let the vegetables marinate while you prepare the rest of the sandwich (about 10–15 minutes).

2. Cook the tempeh: Slice the tempeh into thin strips, about ½ inch thick. Heat oil in a medium sauté pan over low to medium heat. Add the tempeh and cook for 3–4 minutes per side, until heated through and lightly browned.

3. Assemble the sandwich: Drain the pickled vegetables. Spread a thin layer of jalapeño pesto on both sides of the baguette. Layer the cooked tempeh on the bottom half of the bread, followed by the pickled vegetables. Top with cilantro leaves and sliced scallions. Close the sandwich with the top half of the baguette.

4. Serve: Slice the sandwich in half and serve immediately!