Ingredients

• 2 thick slices sprouted bread (my favorite is Silver Hills)
• Virgin coconut oil
• 2 tbsp (30 ml) wasabi aïoli (see below)
• 1/2 tsp (2 ml) Sriracha sauce, or to taste
• 4 slices tempeh
• 1/2 ripe avocado, peeled and thinly sliced
• 1 small handful of baby spinach
• 1 medium dill pickle, quartered lengthwise, for garnish

Grilled Portabello Mushrooms

• 2 to 3 portobello mushroom caps
• 2 tbsp (30 ml) grapeseed oil
• Sea salt and freshly ground black pepper

Wasabi Aïoli

Makes 1 1/2 cups (375 ml)

• 1 jar (16 oz/454 g) Wildwood Zesty Garlic Aïoli
• 1 tsp (5 ml) wasabi paste or to taste

Directions

Step 1

In a medium bowl, whisk together aïoli and wasabi paste, leaving no lumps of wasabi paste. (Keeps in a sealed container, refrigerated, for up to 1 week.)

Step 2

Grill the tempeh slices on each side for 2 to 3 minutes.

Step 3

Preheat grill to high, if using. Brush both sides of mushroom caps with oil. Season with salt and pepper to taste. Grill mushrooms, turning once, until grill marks can be seen, about 3 to 4 minutes per side. (Alternatively, cook mushrooms in a grill pan over medium-high heat.)

Step 4

Press the bread slices together and lightly spread some virgin coconut oil on the outsides. Cook in a panini press on medium-high heat until golden and lightly crisp, 3 to 4 minutes.

Step 5

Pull the bread slices apart. Spread wasabi aïoli on the untoasted side of each slice. Spread Sriracha sauce on one slice to desired heat. Top with mushroom caps, tempeh, avocado, baby spinach, and the top slice of bread. Cut the sandwich in half diagonally and serve with pickles.