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Vegetarian California Club Sandwich with Tempeh Bacon – vegetarian recipe
Stav Kogan

Vegetarian California Club Sandwich with Tempeh Bacon

A vibrant, plant-based makeover of the classic club sandwich, featuring crispy tempeh 'bacon,' rich avocado, juicy tomato, and crisp lettuce on toasted whole grain bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 serving
Calories: 550
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) extra-virgin olive oil
  • 8 slices tempeh bacon
  • 4 slices whole grain bread
  • 2 tablespoons (30 g / 1.06 oz) 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, to taste
  • For the best flavor and texture, use a sturdy, thick-cut bread like sourdough or a hearty whole grain that can hold up to all the delicious fillings.
  • Elevate your tempeh bacon by marinating it for 10-15 minutes in a splash of soy sauce, maple syrup, and liquid smoke before frying.
  • To prevent the avocado from browning, slice it just before assembling the sandwich. A small squeeze of lime juice can also help preserve its vibrant green color.
  • For a clean, professional cut, insert two toothpicks through the sandwich to hold it together before slicing diagonally with a serrated knife.

Method
 

  1. Cook the tempeh bacon.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the tempeh bacon and cook, turning once, until browned and crisp on both sides, about 5 minutes total.
  4. Transfer to a plate lined with paper towels to drain.
  5. Prepare the bread. Lightly toast the 4 slices of bread until golden brown.
  6. Spread the soy mayonnaise evenly on one side of each slice.
  7. Assemble the sandwiches.
  8. Place 2 slices of the prepared toast on a cutting board, mayo-side up.
  9. Layer each slice with a romaine lettuce leaf, slices of tomato, and slices of avocado.
  10. Add the bacon and season.
  11. Divide the cooked tempeh bacon between the two sandwiches.
  12. Season generously to taste with salt and freshly ground black pepper.
  13. Finish and serve.
  14. Top each sandwich with one of the remaining slices of toast, mayo-side down. Use a serrated bread knife to cut each sandwich in half diagonally and serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 22gFat: 35g

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