2-3tablespoonsgood-quality mayonnaise (such as Spectrum Olive Oil)or vegan mayonnaise
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
two handfuls sprouts (such as arugula sprouts)
4small lettuce leaves (such as little gems)
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.
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.