Sandwich Kinda


  • for the 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
  • for the 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
  • for the 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
  • while wheat bread
  • sliced kalamata olives
  • fresh baby spinach
  • fresh basil


  1. Combine all ingredients in a bowl for bacon and allow to marinate for a few minutes stirring occasionally

  2. For the eggplant combine all ingredients into a bowl excluding eggplant and stir well

  3. Roll eggplant slices in marinade and place on a skillet over medium heat cooking for 2 minutes each side

  4. Once finished with eggplant set aside and add bacon slices to pan and cook for three minutes each side

  5. While bacon cooks add all pesto ingredients into a pestle and mortar grind until paste like texture forms

  6. When bacon is finished grab a slice of bread and top with spinach and basil followed by eggplant, tomato, bacon

  7. Spread pesto on top slice of sandwich and enjoy ???? #threebunnies

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