Moroccan Seitan Sandwich

Oh, my.  Now this is a satisfying sandwich.  It's only kind of a sandwich because it's basically sourdough French bread with this highly seasoned simmered seitan over top.  I didn't know what else to call it besides an open-faced sandwich.  You could serve the simmered seitan over millet, couscous, quinoa or rice, though.  This is definitely NOT a gluten free recipe.  It's pretty much gluten over gluten.

It takes all of about 5 minutes to make this dish, provided you have already prepared and refrigerated or frozen some roasted cherry tomatoes and preserved some limes.  And, of course, you have.

Open-Faced Moroccan Seitan Sandwich

1 Tbsp. olive oil
One package Westsoy Seitan, in bitesized pieces
1/2 cup roasted cherry tomatoes
1 large fresh tomato, chopped
1 tsp. whole coriander, crushed
1 tsp. whole cumin seed
1 pinch cinnamon
Salt to taste
Crusty sourdough bread, sliced thickly
Earth Balance
Preserved limes or lemons, optional

Heat the olive oil in a cast iron skillet.  Add the seitan and cook over medium high heat until browned on all sizes.  Add the roasted tomatoes, fresh tomato, coriander, cumin, cinnamon and salt.  Lower heat and simmer until the fresh tomatoes have melted into the roasted tomatoes.

Serve seitan over warmed sourdough slathered in Earth Balance.  The preserved limes or lemons go on the side.  Just a thin sliver of lime on eat bite is heavenly.  Serve with a knife and fork.