Smoky Tempeh Club Sandwich with Lemon Mayo
Prep and Cook Time: 30 min | Serves: 2
Prep and Cook Time: 30 min
A better club sandwich you can feel good about stacked high with smoky tempeh strips and a lemony mayo and all the classic extras—lettuce, tomato and avocado. Add some thinly-sliced red onion if you’d like. Works well stuffed into warm pita, too!
6 oz pkg. Lightlife® Smoky Tempeh Strips
1 tsp. vegetable oil
4 slices multigrain bread
4 leaves Boston lettuce
1 large hot house tomato, thinly sliced
1/2 ripe avocado, sliced
Pinch salt and freshly-ground pepper
1/4 cup egg-free mayonnaise
1 tsp. lemon zest
1 tsp. freshly-squeezed lemon juice
For the lemon mayo, stir together the egg-free mayo, lemon zest and juice in a small bowl.
Cut the smoky tempeh strips in half. To grill the strips, heat the vegetable oil in a large nonstick pan over medium heat. Grill the tempeh for 2 to 3 minutes per side, turning over carefully with a small spatula, until evenly browned and crispy around the edges. Remove from the pan.
To assemble the club sandwiches, lightly toast the multigrain bread and slather all four slices with lemon mayo. Top the two bottom pieces of toast with Boston lettuce leaves, slices of tomato and avocado. Sprinkle lightly with salt and pepper. Pile on the smoky tempeh strips. Replace the top slices of toast and press lightly to adhere. Slice in half to serve.
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