Ingredients
Dry
- 12 slices Sandwich bread (White or wheat, lightly toasted)
- 8 oz Tempeh (Thinly sliced into strips)
- 0.25 tsp Salt
- 0.25 tsp Black pepper (Freshly ground)
Other
- 4 leaves Romaine lettuce (Washed, dried, and torn into sandwich-sized pieces)
- 2 medium Roma tomatoes (Thinly sliced)
- 1 medium Avocado (Pitted and thinly sliced)
Wet
- 0.5 cup Vegan mayonnaise (Divided use)
- 1 Tbsp Olive oil (For pan-frying)
- 2 Tbsp Soy sauce (Use tamari if gluten-free)
- 0.5 tsp Liquid smoke
- 1 Tbsp Maple syrup
Method
- 1. In a shallow dish, whisk together the soy sauce, maple syrup, and liquid smoke to create the tempeh bacon marinade.
- 2. Place the thinly sliced tempeh into the marinade, ensuring all pieces are coated. Let sit for at least 5 minutes.
- 3. Heat olive oil in a skillet over medium heat. Pan-fry the marinated tempeh strips for 3-4 minutes on each side until deeply browned and crispy. Transfer to a paper towel-lined plate.
- 4. Lightly toast all 12 slices of sandwich bread.
- 5. To assemble, lay out 4 slices of toast. Spread a thin layer of vegan mayonnaise on each. Top with pieces of romaine lettuce and crispy tempeh bacon.
- 6. Add a second slice of toast on top of each sandwich base. Spread another layer of vegan mayonnaise, then add the sliced tomatoes and avocado. Sprinkle lightly with salt and black pepper.
- 7. Top with the final 4 slices of toast to complete the triple-decker sandwiches. Press down gently.
- 8. Insert 4 toothpicks into each sandwich (one in each quadrant). Using a sharp serrated knife, carefully cut the sandwiches diagonally to create 4 mini triangle sandwiches per stack. Serve immediately.
Chef's notes
For extra flavor, you can add a small amount of sriracha or garlic powder to the vegan mayo. To make this recipe gluten-free, use gluten-free bread and tamari instead of soy sauce.