Who doesn’t love a good melt? I love the gooey cheese and the crunch of the bread. A mouth full of awesome! My boyfriend said this was one of the best sandwiches he has ever had 😉
This is sort of a cheater melt (easily put together at work). I just toasted my bread in a toaster and melted the cheese in a microwave. But you could always cook the tempeh, stack everything up and toast bread and melt the cheese in a pan over medium heat.
Bacon Tempeh, Avocado and Tomato Melt
Based on a recipe by Healthy. Happy. Life.
- 8 ounces tempeh, sliced in half then down center to make 4 thin square slices
- 1 tablespoon maple syrup, grade B
- 2 teaspoon tamari
- pinch of black pepper
- 3 splashes of liquid smoke
- 2 slices sourdough bread
- 1 ripe avocado, sliced and splashed with lemon juice
- 1 tomato, sliced
- Amy’s Woodstock Dressing spreading
- 2 slices vegan cheese
- 2 tsp tahini
- 1 tsp maple syrup
- 1/2 tsp tamari
- 1 tsp lemon juice
- 1 tsp chopped green onion
- pinch of paprika
Slice up tempeh. Whisk all of the spread ingredients in a small bowl.
Heat up skillet. Add a tiny splash of veggie oil to pan and then add the sliced tempeh. In a small bowl combine tamari and maple syrup and pepper. Add the mixture to the pan and allow tempeh to brown on each side about 2 minutes. Add cheese for the last 2 minutes to melt. *If it isn’t melting, put a lid on pan to trap heat in.
Toast bread. Add Amy’s Woodstock Dressing to one slice and the spread you’ve made to another. Top bread with tempeh, avocado and tomato.