Tex-Mex Tempeh Melt

Set oven to broil on high. Place the poblano pepper on a baking sheet. Broil, flipping halfway, until well-charred on all sides, about 6 to 8 minutes. Transfer the pepper to a bowl and cover with plastic wrap.

Slice the tempeh into 4 thin squares. Thinly slice the radishes. Zest and halve the lime. Add just the lime zest, juice from just half the lime, and broccoli slaw to a medium bowl. Toss the lime slaw to combine.

Rub both sides of the tempeh squares with the chile seasoning. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the tempeh and cook until crispy and well-browned, about 5 to 7 minutes per side. Transfer Tex-mex tempeh to a plate and cover to keep warm.

Using a paper towel, peel off as much of the skin from the charred poblano as you can. Trim, deseed, and slice into strips. Lay the gluten-free bread on a cutting board. Spread the butter on one side of all four pieces of bread and then flip over. Layer on the Vegenaise, mozzarella, tex-mex tempeh, poblano strips, and broccoli slaw on two slices.

Wipe out the skillet and return to medium heat. Gently close the sandwiches with the other piece of bread, buttered side up. Add both sandwiches to the skillet and cook, occasionally pressing down with the back of a spatula, until golden brown and the cheese has melted, about 4 to 6 minutes per side.

Toss the salad together in a large bowl by combining sliced radishes, remaining lime juice, Arcadian greens, and a good pinch of salt and pepper. Toss until evenly coated. Serve the Tex-mex tempeh melts with the salad.