Tempeh Bacon, Lettuce, And Tomato Sandwich

• 1 batch
• 2 cups cherry tomatoes (about 10 ounces), halved
• 2 tablespoons regular or vegan mayonnaise
• 4 slices sourdough bread, grilled or toasted
• 1/2 large avocado, thinly sliced just before serving
• 1/4 cup basil leaves, coarsely torn
• 2 crisp romaine leaves

1. Prepare marinade for
2. in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
3. Preheat oven to 400u0b0F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes.
4. Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.

batch, cherry tomatoes, regular, bread, avocado, basil, crisp romaine

Taken from www.epicurious.com/recipes/food/views/tempeh-bacon-lettuce-and-tomato-sandwich (may not work)