Vegetarian Club Sandwich
Total Time
55 mins
Prep Time
40 mins
Cook Time
15 mins
Rating
4.88 out of 5 stars
(8)
Ingredients
4 servings
- 8 slices Multigrain Bread, toasted
- Several handfuls of watercress
- 3 tomatoes, thinly sliced
- 1 small cucumber, thinly sliced
- 2 small avocados, thinly sliced
- 8 ounces Marinated Tempeh Strips
- 1 15-ounce can white beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- Juice of 1 medium lemon
- 2 garlic cloves
- ¼ teaspoon salt
- Freshly ground black pepper
- 3 to 4 sun-dried tomatoes
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Preparation
Step 1
Make the sandwich spreads. In a blender or small food processor, make the White Bean spread by pureeing the white beans, olive oil, lemon juice, garlic, salt and pepper. Blend until smooth, adding 1 to 2 tablespoons of water if necessary to blend. Scoop out half of the puree. Make the Sun-Dried Tomato spread by adding the sun-dried tomatoes to the blender. Blend again, adding 1 to 2 tablespoons of water if necessary to blend.
Step 2
Assemble 4 sandwiches with the bread, spreads, tempeh, watercress, tomato, cucumber, and avocado.
Step 3
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Chef's notes
Tempeh is a great alternative when you're tired of tofu and chickpeas.
The marinade for tempeh is a smoky mixture that includes tamari or soy sauce, maple syrup, ground cumin, and smoked paprika.
Instead of mayo, the sandwich uses two flavorful spreads:
a lemony garlic white bean spread and a sun-dried tomato spread.
If you have hummus on hand, it can be used in place of both spreads.
