Smoky Tempeh & Kimchi Miso Melt

• vegan
• sandwich
• bbq
• asian-fusion
• kimchi
• tempeh
• gourmet
• lunch
• spicy
• Emily

Introduction

Hey there, foodies! Today I'm bringing you a sandwich that’s a total vibe—think of it as a California sunset meeting the bustling night markets of Seoul. We're taking the classic gourmet melt and giving it my signature Asian-BBQ makeover. This isn't just a sandwich; it's a toasty, umami-packed hug for your tastebuds that perfectly captures the 'pressed sandwich' trend hitting gourmet delis right now. Let’s get grilling!

Ingredients

• 4 thick slices of sourdough bread
• 8 oz tempeh, thinly sliced into "brisket" strips
• 2 tbsp white miso paste, softened
• 3 tbsp vegan butter, room temperature
• 1/2 cup vegan kimchi, drained and roughly chopped
• 2 slices vegan smoked gouda or provolone
• 1/4 cup vegan mayonnaise
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp maple syrup
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• 1/2 tsp grated ginger
• Handful of fresh arugula

Instructions

• In a small bowl, whisk together the soy sauce, liquid smoke, maple syrup, and grated ginger. Marinate the tempeh strips in this mixture for at least 15 minutes.
• While the tempeh marinates, create your "Miso-Butter" by blending the softened vegan butter with the miso paste until smooth. Set aside.
• Mix the vegan mayo and gochujang in a small ramekin to create your spicy aioli spread.
• Heat a cast-iron skillet over medium-high heat. Sear the tempeh strips for 3-4 minutes per side until charred and crispy around the edges. Remove from heat.
• Spread the outside of each bread slice generously with the miso-butter.
• On the unbuttered side of two slices, layer the gochujang aioli, a slice of vegan cheese, the seared tempeh strips, a heap of chopped kimchi, and a few leaves of arugula.
• Top with the remaining bread slices, miso-butter side facing out.
• Place the sandwiches back in the skillet over medium heat. Press down with a heavy spatula or a sandwich press. Toast for 3-4 minutes per side until the bread is golden-brown and the vegan cheese has perfectly melted.
• Slice on a diagonal and serve while the steam is still rising!

There you have it—a sandwich that’s smoky, spicy, and soul-satisfyingly crunchy. It’s the perfect way to bring a bit of that sunshine-infused Asian BBQ flair to your lunch routine. Stay vibrant and keep experimenting in that kitchen of yours!

Emily