I ordered this sandwich a while back at a restaurant in my area and liked it so much I wanted to try making it at home. It’s become a staple recipe for me ever since for several reasons. First, It’s easy and quick to make. I tend to work late so it’s nice to come home and be able to quickly put together something to eat. Second, the ingredients are versatile. I typically have most of these ingredients on hand at any given time. Any of these items can be substituted for something else or left out entirely.
Use a high quality bread for this sandwich such as Silver Hills’ Max’s Flax. It’s dense and holds up well. A mandolin is an essential kitchen tool. Use it to cut the cucumber slices thin and evenly. You can buy tempeh bacon from a lot of stores, but I highly recommend making it yourself. The recipe I use is delicious, easy to make, and a lot cheaper than store bought bacon.
I usually layer with the sprouts first as the vegenise will hold it in place a little better than being wedged between two other solid ingredients. Continue layering with the cucumber, bacon, and mixed greens. Cut with a sharp knife and enjoy! I think avocado and tomato would also be nice additions to this sandwich. Let me know any variations you try out.
- Bread
- 2-3 slices of tempeh bacon
- Sprouts
- Cucumber, sliced thinly
- Hummus
- Vegenaise
- Handful of mixed greens
- Spread hummus and vegenaise on 2 slices of bread. Layer sprouts, tempeh bacon, cucumber slices, greens. Cut and enjoy!