Tempeh BLT Sandwiches with kimchi, Avocado + Chipotle Mayonnaise
Toasted bread piled high with tempeh bacon, kimchi, lettuce, tomatoes, avocado, red onion, and chipotle mayonnaise makes a speedy meal for busy people.
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Total: 15 minutesminutes
Servings: 2sandwiches
Ingredients
Chipotle Mayonnaise:
2-3tablespoonsgood-quality mayonnaise (such as Spectrum Olive Oil)or vegan mayonnaise
1-3teaspoonschipotle puree
Sandwiches:
2teaspoonssunflower oil (or other mild cooking oil)
6-8strips tempeh bacon, halved crosswise
4slicessturdy pan bread, toasted
1medium-sized, ripe avocado, halved, pitted, removed from peel, sliced
1large, ripe tomato, sliced
several thin slices of red onion
1/4cupkimchi
two handfuls sprouts (such as arugula sprouts)
4small lettuce leaves (such as little gems)
Instructions
Make the mayonnaise:
In a small bowl, stir together the mayonnaise and chipotle puree. Cover and chill until needed.
Make the sandwiches:
Heat the oil in a wide skillet set over medium heat until it shimmers, then add the tempeh strips and fry on the first side until golden, 1-2 minutes. Flip and fry on the second side until golden, 1-2 more minutes. Remove from the heat and keep warm.
Spread the chipotle mayonnaise in a thin coat on each of the four slices of toasted bread. Top two of the slices with the ingredients:tempeh baconsliced avocadosliced tomatosliced red onionkimchisproutslettuce
Top with the remaining slices of bread and devour.
Notes
Feel free to make these sandwiches to your taste – the exact measurements will vary depending on the size of your bread.I prefer a pan bread with a bit of character from either sourdough or whole grains / seeds. We've been using oatmeal molasses bread from Marla and Josey Baker's Wonderbread (as pictured here).Nutritional value is based on one of two sandwiches.