California club sandwiches

serves 2

Buttery avocado and tempeh bacon put a new spin on the old-fashioned club sandwich. A juicy ripe tomato and good bread make it even better.
1 tablespoon extra-virgin olive oil

8 slices tempeh bacon

4 slices whole grain bread

2 tablespoons soy mayonnaise

2 romaine lettuce leaves

1 large ripe tomato, thinly sliced

1 ripe Hass avocado, halved, pitted, and

thinly sliced

Salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the tempeh bacon and cook, turning once, until browned on both sides, about 5 minutes total. Remove from the skillet and drain on paper towels.
Lightly toast the bread and spread with the soy mayonnaise. Place 2 slices of the prepared toast on a cutting board. Layer each slice with lettuce, tomato, avocado, and the tempeh bacon. Season to taste with salt and pepper. Top each with the remaining toast. Use a serrated bread knife to cut each sandwich in half diagonally and serve at once.