This is another one from the summer archives (don’t mind the sides of corn and watermelon). I’m clearing out a lot of space in the chance to get all the upcoming holiday posts ready. But, this is a good one.
BLT’s. Oh, how I miss them. At one point, BLT’s were a solid staple in my diet….especially the one from Jimmy John’s. Oh, well. And, to be honest with you, as I am not a huge fan of “fake meat”, a BLT was something that I didn’t think I could recreate with chance of even showing a little respect to the original.
But this recipe is the classiest and, dare I say, “sexiest”, version of a BLT I have ever made. Yes, it’s a little bit of work. Roasting tomatoes and marinating the tempeh (this is definitely a prep-ahead-of-time meal for a weeknight) isn’t a quick thing (but it’s oh so worth it), and, again, I have a lot of guilt posting this when getting your hands on some nice, fresh tomatoes may take some work. And an avocado-mayo mash? Well, ok, if I have to. Skip the mayo and just keep the avocado mash if you want a skinnier version. Top all of it onto some whole wheat crusty bread, and we’re good to go.
TLT’s (Vegetarian BLT’s)
Servings: about 4
For the marinade:
3 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon or so of Liquid Smoke, optional, to taste
3 tablespoons adobo sauce from a can of chipotle peppers
8 ounces tempeh (I bought a “smoky” version), cut in strips
For the sandwiches:
2-3 Roma tomatoes
1/4 cup olive oil
1 tablespoon brown sugar
Sea salt, just a pinch
1 avocado, mashed
1/4 cup mayonnaise, optional
Whole wheat bread, toasted
1. Preheat the oven to 350 degrees.
2. For the marinade: In a medium bowl, whisk together the 3 tablespoons of olive oil, soy sauce, balsamic vinegar, brown sugar, adobo sauce, and Liquid Smoke (if using).
3. Pour about one-third of the marinade into an 8×8″ baking dish and place the tempeh in a single layer over the sauce.
4. Pour the remaining marinade over the top of the tempeh, cover, and refrigerate for at least 2 hours, or overnight.
5. For the roasted tomatoes: Slice each tomato and arrange in a single layer in a baking dish.
6. In another medium bowl, whisk together the olive oil, brown sugar, and sea salt. Pour this evenly over the tomatoes and lightly brush the tomatoes with a silicone brush to ensure that they are evenly covered by the oil mixture.
7. Bake for about 45 minutes or so, or until slightly shrunken.
8. For the sandwiches: Once the tempeh is done marinating, heat a non-stick frying pan over medium heat.
9. Add the slices of tempeh (be gentle, mine were very fragile and a few broke), and cook each one for a few minutes on each side.
10. For the avocado-mayo: Gently mix together the mashed avocado and the mayonnaise until as smooth as possible. (It will still be lumpy, and that’s ok.)
11. To assemble the sandwiches: Place a spoonful or two of the avocado-mayo on top of the toasted bread. Top this with tempeh, spinach, and roasted tomatoes. Enjoy.
Source: Slightly adapted from 101cookbooks.