Seriously.

How have I not had this before?

Okay, honestly? The very idea of this sandwich kind of grossed me out. Tempeh, cheese and jam don’t sound like they go together. But oh, they so do. Trust me.

When I went vegetarian last September, I was most nervous about giving up sandwich meat. I know, it’s not the greatest, healthiest thing in the world, but I loved it. Boar’s Head oven gold turkey was where it was at. Going without hasn’t been so terrible, but I think I found a delicious new alternative.

Tempeh consists of fermented soybeans. You can eat it uncooked, steamed, sauteed, boiled, broiled, etc. It’s quite versatile and has a great texture. It’s heartier than tofu, but still takes on the flavors of whatever you choose to pair with it. Tempeh is also a great source of protein, fiber and vitamins! I’ve used it to replace things like McRib meat and tuna salad.

My sandwich was made of blood orange jam, gruyere cheese and three grain tempeh on a sandwich thin. However, any combination of jam, bread or cheese is fair game. The possibilities are endless!

I’ve had three of these sandwiches in three days. Is that weird? If so, my taste buds don’t really mind.

I think my next combination is going to be blackberry jam and melty brie. Any other combination suggestions?