Ingredients
Dry
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp poultry seasoning (herb blend (thyme, sage, rosemary))
- 0.25 tsp cracked black pepper
Other
- 4 oz tempeh (thinly sliced into strips for bacon)
- 6 oz vegan deli turkey slices (store-bought or thinly sliced baked extra-firm pressed tofu)
- 6 slices sandwich bread (sourdough or hearty white, toasted)
- 1 medium ripe beefsteak tomato (sliced)
- 4 leaves romaine lettuce leaves (washed and dried)
- 1 medium avocado (sliced)
Wet
- 0.25 cup vegan mayonnaise (divided)
- 1 Tbsp dijon mustard
- 2 Tbsp low-sodium tamari or soy sauce (for marinades)
- 1 Tbsp maple syrup
- 0.5 tsp liquid smoke
- 2 Tbsp olive oil (for pan-frying)
Method
- 1. Prepare the tempeh bacon marinade by whisking together 1 tablespoon tamari, maple syrup, liquid smoke, smoked paprika, and black pepper in a shallow dish. Coat the tempeh strips in the marinade and let sit for 5 minutes.
- 2. In a small bowl, prepare the sandwich spread by stirring together the vegan mayonnaise, dijon mustard, garlic powder, and poultry seasoning.
- 3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the marinated tempeh strips for 3 to 4 minutes per side until browned and crispy. Transfer to a paper towel-lined plate.
- 4. In the same skillet, add remaining olive oil and quickly sear the vegan turkey slices for 1 to 2 minutes with the remaining 1 tablespoon tamari just until lightly warmed through and golden around the edges.
- 5. Toast all 6 slices of bread until golden brown. Spread a generous layer of the seasoned mayonnaise spread onto one side of each toasted slice.
- 6. To assemble each club sandwich: Place the bottom slice of toast spread-side up. Layer on half of the vegan turkey slices, tomato slices, and crisp romaine lettuce. Place the middle slice of toast on top (spread-side up). Layer on the crispy tempeh bacon and sliced avocado. Cap with the top slice of toast spread-side down.
- 7. Secure each sandwich with four sandwich picks placed in triangles, then slice diagonally across into four triangular quarters. Serve immediately.
Chef's notes
For extra crunch and texture, you can add thin red onion slices or vegan cheddar/provolone slices. If making gluten-free, substitute with your favorite gluten-free sandwich bread and tamari.