Chef Chloe Coscarelli's Red Wine BBQ Seitan on Ciabatta
Makes: 4 servings
- 8 oz seitan, cut into thin strips
- 1 cup ketchup
- ¼ cup dry red wine
- 1 tbsp balsamic vinegar, plus extra for drizzling
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- 1 tsp onion powder
- ½ tsp black pepper
- 2 tbsp olive oil, plus extra for brushing
- 1 large shallot, thinly sliced (about ½ cup)
- 3 scallions, trimmed and thinly sliced
- 1 large onion, thinly sliced
- 2 tsp pure maple syrup
- sea salt
- 4 ciabatta rolls
- 1 cup arugula
- 1 small tomato, thinly sliced
To make the caramelized onions: In a large skillet, heat olive oil over medium heat and add onion. Season onions generously with sea salt and place in skillet, stirring frequently until very soft, for about 20 minutes. Add maple syrup and let cook one more minute. Remove from heat and set aside.
To prepare the BBQ seitan: In a small bowl, make sauce by whisking together ketchup, red wine, vinegar, brown sugar, mustard, onion powder, and black pepper. Set aside. In a large skillet, heat olive oil over medium-high heat and cook shallots and seitan until lightly browned. Add sauce and scallions to skillet. Reduce heat to low, and let gently simmer until sauce has thickened, about five minutes.
Slice ciabatta in half and lightly brush the insides with olive oil and drizzle with balsamic. Toast in a sauté pan over medium heat until lightly browned on the edges. Layer a small handful of arugula, seitan, tomato, and caramelized onions on each ciabatta and serve.