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Epicurious

Tempeh "Bacon," Lettuce, and Tomato Sandwich

By Katherine Sacks

5.0

(3)

Image may contain Burger Food and Sandwich
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor, and adds roasted cherry tomatoes for a sweet finish.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 2 sandwiches

Ingredients

1 batch Tempeh Bacon
2 cups cherry tomatoes (about 10 ounces), halved
2 tablespoons regular or vegan mayonnaise
4 slices sourdough bread, grilled or toasted
1/2 large avocado, thinly sliced just before serving
1/4 cup basil leaves, coarsely torn
2 crisp romaine leaves

Preparation

  1. Step 1

    Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.

    Step 2

    Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30–33 minutes.

    Step 3

    Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.

TagsSandwichAmericanTempehCherry TomatoTomatoVegetableRomaineLettuceLeafy GreensMainDinnerLunchDairy FreeNut FreeVegetarianVeganEasyOven Bake

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