Italian Style BLT with Tempeh Bacon
Ingredients
Bacon
- 5oz of sliced tempeh
- 2 tbs of soy sauce
- 2 tbs of maple syrup
- 1/2 tsp of cumin
- 1/2 tsp of paprika
- Pinch of pink himalayan salt
- Black pepper
Eggplant
- 1 sliced eggplant
- 1 tbs of olive oil
- 1/2 tsp of dried oregano
- 1/2 tsp of garlic powder
- 1/4 tsp of pink himalayan salt
- 1/8 tsp of black pepper
Pesto
- 1/4 cup of cashew
- Handful of fresh basil
- 2 tbs of olive oil
- 1/4 cup of minced kalamata olives
- 2 cloves of garlic
- 1 tbs of fresh squeezed lemon juice
- 1/4 tsp of pink himalayan salt
- 1/4 tsp of black pepper
Toppings
- Whole wheat bread
- Sliced kalamata olives
- Fresh baby spinach
- Fresh basil
Preparation
Combine all ingredients in a bowl for bacon and allow to marinate for a few minutes stirring occasionally.
For the eggplant combine all ingredients into a bowl excluding eggplant and stir well. Roll eggplant slices in marinade and place on a skillet over medium heat cooking for 2 minutes each side.
Once finished with eggplant set aside and add bacon slices to pan and cook for three minutes each side.
While bacon cooks add all pesto ingredients into a pestle and mortar grind until paste like texture forms.
When bacon is finished grab a slice of bread and top with spinach and basil followed by eggplant, tomato, bacon.
Spread pesto on top slice of sandwich and enjoy.