Smoked Tempeh "B.L.T." Sandwiches with Tomato & Cucumber Salad

Smoked Tempeh "B.L.T." Sandwiches

with Tomato & Cucumber Salad

2 Servings
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From the Test Kitchen

We’re serving up a vegetarian version of the B.L.T.—complete with all the frills! You’ll coat tempeh in a smoky blend of spices to give the sandwich its signature flavor. In the salad, you’ll be using a unique seasoning: Aleppo pepper. This bright, light spice, is complex and reminiscent of cumin. We know you’ll love its kick in this update of a tried and true diner classic.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Smoked Tempeh "B.L.T." Sandwiches with Tomato & Cucumber Salad
Title
  • 8 oz Tempeh
  • 2 Tbsps Red Wine Vinegar
  • 1 Avocado
  • ½ head Baby Romaine Lettuce
  • 1 Kirby Cucumber
  • 1 Shallot
  • 1 Tbsp Smoky Spice Blend
  • 1 Tomato
  • 4 slices Sourdough Bread
  • 2 Tbsps Mayonnaise
  • ⅛ tsp Aleppo Pepper
  • 4 Frilled Sandwich Toothpicks
time-saving
tips & techniques
How To: Take the Bite out of Shallots
Aleppo Pepper
Tomato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the tempeh into 4 planks and coat in the smoky spice blend. Peel, pit and slice the avocado; place in a bowl with a splash of the red wine vinegar to prevent browning. Cut off and discard the root of the romaine lettuce. Separate and set aside 6 of the large leaves; roughly chop the core and remaining leaves. Halve the cucumber lengthwise; remove and discard the seeds. Slice the cucumber into ½-inch pieces. Peel and thinly slice the shallot; place in a bowl with the remaining red wine vinegar. Thinly slice half the tomato; medium dice the remaining half.

Cook the tempeh:
2 Cook the tempeh:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the coated tempeh and cook 3 to 4 minutes per side, or until browned and crispy. Transfer to a plate and season with salt and pepper. Wipe out the pan.

Toast the bread:
3 Toast the bread:

In the same pan used to cook the tempeh, heat 2 teaspoons of olive oil on medium until hot. Add 2 of the sourdough slices and cook 1 to 2 minutes per side, or until browned and toasted. Transfer the toasted bread to a work surface. Repeat this process with the 2 remaining bread slices.

Make the sandwiches:
4 Make the sandwiches:

Spread a thin layer of mayonnaise onto each toasted bread slice. Top 2 of the bread slices with the sliced tomato. Season the tomatoes with salt and pepper. Top the tomatoes with the cooked tempeh, avocado and whole lettuce leaves. Complete the sandwiches with the remaining slices of bread.

Make & dress the salad:
5 Make & dress the salad:

In a medium bowl, combine the cucumber, diced tomato, chopped lettuce and as much of the Aleppo pepper as you’d like (depending on how spicy you’d like the dish to be). Add 2 tablespoons of olive oil and as much of the shallot-vinegar mixture as you’d like. Season with salt and pepper to taste; toss gently to combine.

Plate your dish:
6 Plate your dish:

Insert 2 toothpicks into each sandwich. Cut each sandwich in half. Divide the sandwiches and salad between 2 plates. Enjoy!

Tips from Home Chefs

Smoked Tempeh "B.L.T." Sandwiches

Prepare the ingredients:
Two Great Ways of Prepping an Avocado
How To: Take the Bite out of Shallots
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the tempeh into 4 planks and coat in the smoky spice blend. Peel, pit and slice the avocado; place in a bowl with a splash of the red wine vinegar to prevent browning. Cut off and discard the root of the romaine lettuce. Separate and set aside 6 of the large leaves; roughly chop the core and remaining leaves. Halve the cucumber lengthwise; remove and discard the seeds. Slice the cucumber into ½-inch pieces. Peel and thinly slice the shallot; place in a bowl with the remaining red wine vinegar. Thinly slice half the tomato; medium dice the remaining half.

2 Cook the tempeh:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the coated tempeh and cook 3 to 4 minutes per side, or until browned and crispy. Transfer to a plate and season with salt and pepper. Wipe out the pan.

Cook the tempeh:
Toast the bread:
3 Toast the bread:

In the same pan used to cook the tempeh, heat 2 teaspoons of olive oil on medium until hot. Add 2 of the sourdough slices and cook 1 to 2 minutes per side, or until browned and toasted. Transfer the toasted bread to a work surface. Repeat this process with the 2 remaining bread slices.

4 Make the sandwiches:

Spread a thin layer of mayonnaise onto each toasted bread slice. Top 2 of the bread slices with the sliced tomato. Season the tomatoes with salt and pepper. Top the tomatoes with the cooked tempeh, avocado and whole lettuce leaves. Complete the sandwiches with the remaining slices of bread.

Make the sandwiches:
Make & dress the salad:
5 Make & dress the salad:

In a medium bowl, combine the cucumber, diced tomato, chopped lettuce and as much of the Aleppo pepper as you’d like (depending on how spicy you’d like the dish to be). Add 2 tablespoons of olive oil and as much of the shallot-vinegar mixture as you’d like. Season with salt and pepper to taste; toss gently to combine.

6 Plate your dish:

Insert 2 toothpicks into each sandwich. Cut each sandwich in half. Divide the sandwiches and salad between 2 plates. Enjoy!

Plate your dish:
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