Tlt (tempeh, Lettuce, Tomato) Sandwich Recipe

Slice Tempeh

Trim the tempeh if needed and slice into 8 thin slabs (~1/4-inch thick) so each sandwich will receive 2 slabs.

Whisk the marinade: combine olive oil, soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, black pepper and 1 tablespoon water in a shallow dish until smooth.

Place tempeh slices in the marinade, pressing them down so they’re coated. Marinate at room temperature for 15–30 minutes, turning once. For faster absorption, steam tempeh 5 minutes before marinating (optional).

Heat a grill pan or skillet over medium-high heat and add 1 tablespoon oil. Remove tempeh from marinade, letting excess drip off, and reserve remaining marinade. Grill or pan-fry tempeh 3–4 minutes per side until deeply browned and slightly crisp. During the last minute, brush with reserved marinade to glaze. Transfer to a plate and keep warm.

In a small bowl combine mayonnaise, chopped parsley, dill, chives, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth and taste; adjust salt, lemon, or herbs to preference. Chill at least 10 minutes to let flavors meld (can be made up to 1 day ahead).

Toast the rye bread: lightly brush or spray both sides of each slice with a little oil and toast on a hot skillet or in a toaster until golden brown and crisp, about 1–2 minutes per side in a skillet.

Prepare tomatoes and lettuce: Slice tomatoes into 1/4-inch rounds. Lay tomato slices on a paper towel and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper; let sit 2–3 minutes to draw out excess moisture. Pat dry. Wash and dry the lettuce leaves; trim to fit bread slices.

Assemble sandwiches: Spread about 2 tablespoons of herbed mayo on one side of each bottom slice of toasted rye. Layer 2 grilled tempeh slabs per sandwich (for 4 sandwiches), then add 2–3 tomato slices, then 2 leaves of lettuce. Spread a thin layer (about 1 tablespoon) of herbed mayo on the top slice of bread and close the sandwich.

Slice and serve: Press gently, cut each sandwich in half on the diagonal if desired, and serve immediately. Leftovers: wrap tightly and refrigerate up to 2 days; mayo will soften bread.