Sunday mornings with a baby tend to be pretty hectic, and we often find ourselves sitting in church with grumbling stomachs because we forgot to eat breakfast. One Sunday I was a bit more dramatic than normal, and we stopped at the first place I saw, Hurricane Grill and Wings. I had a veggie burger that was average, and JJ got fish tacos that came with a side of their "Gold Rush Sauce". The sauce was delicious, and we sat there and tried to decipher it. I finally did some googling when I got home and discovered it's basically a combination of honey mustard and buffalo sauce - duh!
Buffalo tofu, tempeh, chick pea patties, and many other variations are always on our weekly menu, so this week I decided to make the Gold Rush Sauce instead. Tempeh is my favorite product to use in place of meat, it's easy to marinade, slice, grill, and pile on a sandwich. The sauce was perfect with the tempeh, I can't wait to try it with some other combinations!
Gold Rush Tempeh Sandwiches
adapted from Hurricane Grill and Wings sauce
1 package of plain tempeh
1/4 c. buffalo wing sauce
1-2 tbsp. honey
1 tbsp. coarse ground mustard
1 tbsp. dijon mustard
Ranch or Blue Cheese dressing
Slice the tempeh into 1/4" pieces.
In a mixing bowl, whisk together wing sauce, honey and mustards. Taste and adjust ratios as desired.
Carefully place tempeh into maridnate, covering all sides.
Refrigerate for 30 minutes.
Heat a grill pan or skillet over medium heat, spray with non-stick spray.
Place tempeh strips in a single layer, cook 3-4 minutes per side, until golden brown.
Toast bread, layer with lettuce and tomato.
Add tempeh slices to sandwiches, top with ranch or blue cheese and more sauce (use leftover marinade, it's not contaminated! But discard leftover sauce).