by Chef Jason Wrobel
This decadent grilled cheesy recipe was created by Chef Jason Wrobel. Originally crafted for his recipe book, Eaternity, he modified the recipe to include LOCA!
The smoky flavor of the tempeh bacon pairs well with the fresh sliced pear, golden fig jam and cheddary plant-based queso. You're guaranteed to be asking for seconds after just the first bite!
Fun Fact: Did you know that figs are full of antioxidants?
3 tablespoons organic virgin coconut oil
One 6-ounce package tempeh bacon
4 slices gluten-free sandwich bread
1 large pear, cored and sliced
1 cup LOCA cheese sauce
1/4 cup golden fig jam
In a small skillet on medium high, melt 2 tablespoons of the coconut oil and add the tempeh. Cook for about 5 minutes on each side or until golden brown.
While tempeh is cooking, fire up your panini press and coat your bread slices with the remaining coconut oil. Once the press is hot enough, heat your bread for about 1 minute, then transfer the bread to a plate.
Layer the bread with the cooked tempeh bacon, pear slices, LOCA cheese sauce, and golden fig jam. Return the sandwich to the panini press and grill for an additional 5 to 7 minutes or until bread is crispy around the edges, golden brown in color, and the cheese is fully melted. Serve immediately and enjoy the foodgasm.