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  • ¼ cup cashews, soaked in water for 1 hour, then rinsed and drained
  • 3 tablespoons vegetable broth
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 teaspoon harissa, to taste
  • ¼ teaspoon agave nectar
  • Generous pinch of black pepper
  • 2 teaspoons minced fresh parsley



  • ¼ cup vegetable broth
  • 3 tablespoons brewed coffee
  • 1 clove garlic, minced
  • ¼ teaspoon fine sea salt
  • 12 ounces Seitan, thinly sliced
  • 2 teaspoons olive oil



  • ¼ cup non dairy butter, softened
  • 12 slices sandwich bread
  • 2 tablespoons minced pepperoncinis, patted dry
  • 1 green bell pepper, cored and cut into strips
  • 2 thin slices red onion, cut into half-moons, rings separated
  • 2 teaspoons Dijon mustard Lettuce leaves
  • 1 tomato, thinly sliced
  • 2 dill pickles, thinly sliced and patted dry
  • Instructions

    To make The sauce :

    1. Combine the cashews, broth, vinegar, lemon juice, shallot, harissa, agave, and black pepper in a blender. Blend until smooth. Stir in the parsley.
    2. efrigerate in an airtight container until ready to use.

    To make The seitan:

    1. Combine the broth, coffee, garlic, and salt, in an 8 x 12-inch pan. Add the seitan and toss to coat. Let marinate in the refrigerator for 1 hour or longer. Heat the oil in a large skillet over medium heat. Drain the seitan, reserving the marinade, and add to the skillet. Cook until lightly browned, about 5 minutes, scraping up any stuck bits. Add the marinade and cook for 5 minutes, or until the liquid has been absorbed.

    To assemble The sandwiches :

    1. Preheat a panini press on high.
    2. Butter one side of all the bread slices. Grill 4 slices of bread in the closed press until golden, 4 minutes. Transfer to a cooling rack (this will be for the cold portion). On the unbuttered side of each of 4 other slices, spread 1 tablespoon sauce. Divide the seitan evenly among them, topping with pepperoncinis, bell pepper, and onion. Spread the remaining sauce evenly on the unbuttered side of the 4 remaining slices. Place the sandwiches buttered sides out on the panini press. Close and grill until golden, 4 minutes.
    3. To prepare the cold layer, spread mustard on the unbuttered sides of the first grilled bread. Layer with lettuce, tomato, and pickles. When the grilled layer is done, carefully remove from the press and place on top of the cold layer. Turn the sandwich over, so the cold part is on the top, slice, and serve.
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