6 oz smoky tempeh strips (I used fakin bacon)
1/2 cup Russian Dressing (Recipe under sides)
1 cup sauerkraut (I used homemade and the directions will be under sides as well)
1 red onion, thinly sliced
1/2 red bell pepper, seeded and sliced
6 oz white button mushrooms sliced
1 tsp. black pepper
8 slices rye bread (I got mine at the farmers market! So good!)
Instructions:
Preheat oven to 425 degrees. Line a baking pan with parchment paper and cook tempeh strips for 10-15 minutes. It was so hot here today, so I fried them on the stove top. Cook them until the edges become dry to the touch.
In a small mixing bowl, combine the Russian dressing and sauerkraut.
Using a very small amount of water, saute the onion, bell pepper, and mushrooms in a skillet over medium high heat until the mushrooms are softend. Add the spinach or kale and heat until wilted. Season this mixture with pepper.
Cover 4 slices of bread with the tempeh strips and then top with the spinach mixture. On the remaing 4 slices, smear the Russian dressing mixture and place on top of the sandwiches.
Grill in a nonstick panini press or griddle until the desired grill marks are formed.
Inside! |
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