Tempeh Bacon BLT Sandwiches

Ingredients

• 60 ml (1/4 cup)mayo of choice
• 1 smallgarlic clove, minced
• 1/2 teaspoonfresh lemon juice
• to tastesalt and freshly ground black pepper
• 8 sliceswhole grain bread
• 1 largetomato, sliced
• 1/2 headromaine or butter lettuce, torn into large pieces
• 1 recipeTempeh Bacon

Instructions

1. 1

   Prepare tempeh bacon

   Make the Tempeh Bacon and set it aside.

2. 2

   Mix the mayo

   Whisk together the mayo, minced garlic and lemon juice with a pinch of salt and freshly ground black pepper.

3. 3

   Toast and spread

   Toast the bread, then spread the mayo mixture over one side of each slice. Add more freshly ground black pepper if you like.

4. 4

   Build the sandwiches

   Layer the cooked tempeh bacon, sliced tomato and lettuce onto the bread. Close the sandwiches, cut each in half and serve.

What are tempeh bacon BLTs?

A BLT is an American sandwich built around bacon, lettuce and tomato, usually served between slices of bread with a creamy spread. This version swaps the pork bacon for tempeh bacon and uses mayo that can be dairy-free.

The familiar contrast of savoury, crisp, cool and juicy ingredients gives this plant-based version its appeal. The quick garlic-lemon mayo adds a bright, creamy layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 17g protein, 35g carbs, 18g fat.

The bread provides most of the carbohydrates, while the mayo contributes much of the fat. Tempeh supplies much of the sandwich's protein; pair a serving with extra vegetables or a simple salad for a more vegetable-forward plate.

The tempeh bacon

Cook the tempeh bacon before assembling the sandwiches, following its own recipe, and set it aside as directed. Using it ready-made for assembly keeps the lettuce and bread from sitting around while the filling cooks.

Let excess heat and steam escape before layering it in. That helps the bread stay more pleasant to eat.

Garlicky mayo

Mince the garlic finely so it blends into the mayo rather than leaving large, sharp pieces. Lemon juice gives the sauce a little lift, while salt and black pepper bring out its savoury flavour.

Taste the mixture before spreading it and adjust the seasoning to suit your preference. Keep the pepper restrained at first if the tempeh bacon is already strongly seasoned.

Toast and texture

Toast the bread until it is golden and sturdy enough to hold the fillings. Very dark toast can overpower the fresh tomato and lettuce, while barely toasted bread may become soft quickly.

Spread the mayo over the bread as the recipe directs, then add extra pepper if desired. This coats the sandwich with flavour and helps the layers feel cohesive.

Layering the filling

Tomato: slice it evenly so each bite gets a good share without making one section too bulky. If the slices are very wet, let excess juice drain briefly before assembling.

Lettuce: tear the leaves into large pieces, as directed, and place them with the tempeh bacon and tomato. Keep the filling within the edges of the bread so the halves are easier to handle.

Serving ideas

Serve the sandwiches soon after assembly, while the toast still has some crispness and the lettuce is fresh. Cutting them in half makes them easier to pick up and share.

A simple side salad, sliced vegetables or a bowl of soup can round out the meal. Choose a side that complements the sandwich without competing with its smoky-savoury filling.

Recipe notes & tips

• Have the tempeh bacon cooked before you start building the sandwiches.
• Mince the garlic finely so the mayo spreads evenly.
• Season the mayo gradually, especially if your tempeh bacon is already salty.
• Toast the bread until golden rather than very dark.
• Drain especially juicy tomato slices briefly to help prevent soggy bread.
• Assemble just before serving for the best texture.

Variations

• Use sourdough: swap it in for the whole grain bread and toast until golden.
• Add avocado: layer in a few slices for a creamy contrast.
• Choose a sharper mayo: add a little extra lemon juice to taste for more tang.
• Make it peppery: add extra freshly ground black pepper to the mayo or bread.
• Use butter lettuce: choose it for softer leaves, or romaine for a crisper bite.

Common mistakes to avoid

• Assembling too early: the bread can soften; build the sandwiches shortly before serving.
• Using hot tempeh bacon: trapped steam can wilt the lettuce; let it cool briefly first.
• Overloading the tomato: excess juice can make the bread soggy; drain very juicy slices.
• Leaving garlic in large pieces: it can dominate a bite; mince it finely before mixing.
• Skipping the seasoning check: mayo can taste flat; taste and adjust salt and pepper before spreading.

How to store

For the best texture, store the components separately and assemble when ready to eat. Refrigerate leftover mayo mixture and prepared fillings in covered containers, and use within 3 days; reheat the tempeh bacon separately until hot before assembling. An assembled sandwich is best eaten straight away.

Frequently asked questions