Grilled Vegan Cobb Salad Sandwich
serves 2 generously
4 oz tempeh (from an 8-oz block, halved crosswise)
1-2 tsp olive oil
4 slices sourdough from a roughly six-inch boule
Almond-Kelp Spread, recipe follows
flesh of 1 small avocado
generous 1 TBSP minced chives
pinch fine sea, kosher, or flaked salt
freshly cracked black pepper
4 romaine leaves, washed and dried
about 1/2 cup coconut bacon, or to taste
1 medium roma tomato, sliced crosswise into 8 rounds
Heat a countertop electric grill. Turn tempeh on its side and carefully slice in half to make two thin slabs. Brush each top with a little oil and grill five minutes, grill closed, until golden. (Leave grill plugged in.)
Meanwhile, spread about 2 tsp of almond-kelp spread on two slices of bread. Set aside. Roughly mash avocado in a small bowl and spread on the remaining slices of bread. Sprinkle chives over avocado and top with a pinch of salt and freshly cracked black pepper, to taste.
Chop romaine into shreds and place atop avocado and chives. When the tempeh is ready, place it on top, followed by coconut bacon, then tomato slices. Sandwich, grill—pressing gently on the lid to compress—and serve.
Almond-Kelp Spread
1/2 cup almond meal
1/4 cup plain soy milk
3/4 tsp fine sea or kosher salt
1 TBSP rice vinegar
1/4 tsp kelp granules
Whisk together all ingredients until creamy and thoroughly combined.