Tempeh Sandwiches with Tomato-Melon-Onion Chutney

I've been making a lot of dips lately. Here's one! It's tangy and a bit spicy. A great way to use up some tomatoes. And really nice against the earthy tempeh.

3/4 cup apple cider vinegar
3/4 cup red wine vinegar
3 tablespoons packed brown sugar
2 teaspoons coarse salt
1 teaspoon cumin
1/2 teaspoon ground mustard
1 teaspoon fennel seeds
1 teaspoon red pepper flakes
zest of one lemon
2 pounds tomatoes, chopped
1 pound cantaloupe or other (not water)melon, chopped
1 medium onion, chopped

1 baguette
8 ounces tempeh
olive oil
cilantro

Bring the vinegars to a boil with the dry spices and the lemon zest. Add the tomato, melon, and onion and simmer, uncovered, until reduced to your desired consistency (should be thickened, with the tomatoes broken down, but not dry). The cooking should take an hour and a half or so.

Cut the tempeh to a size appropriate for your bread. Then, in a large saute pan over medium-high, heat enough olive oil to coat the bottom of the pan. Fry the tempeh until browned on all sides.

Lightly toast your baguette, then spread with a good amount of the chutney, garnish with cilantro, and set the tempeh in place. You can see I needed toothpicks to hold these together--deliciously fally aparty!