Tlt Sandwich

• 3 tablespoons olive oil
• 1/4 cup soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 3 tablespoons adobo sauce from a can of chipotle peppers
• 8 ounces of tempeh, cut into 1/3-inch thick strips
• 1 small basket of cherry tomatoes (2 cups)
• 1/4 cup extra-virgin olive oil olive oil
• 1 tablespoon brown sugar
• scant 1/2 teaspoon of salt
• 1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
• 1-2 large avocados, mashed with a pinch of salt just before assembling
• 4 or 8 extra-thin slices of hearty whole grain bread, well toasted

1. Preheat oven to 350F degrees.
2. Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.
3. While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.
4. When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don't have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.
5. To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

olive oil, soy sauce, balsamic vinegar, brown sugar, adobo sauce, basket of cherry tomatoes, extravirgin olive oil olive oil, brown sugar, salt, head of romaine lettuce, avocados, grain bread

Taken from www.epicurious.com/recipes/member/views/tlt-sandwich-50040665 (may not work)