With the low carb/no carb craze, so many people are scared of sandwiches. But if you can get some healthy protein, fat and a serving or 2 of veggies between 2 slices of bread, then so I’m all for it. And with the cooler weather coming, a toasted sandwich is even more appealing. This sandwich, courtesy of Sophia at Veggies Don’t Bite, is a perfect sandwich for all and as Sophia mentioned, it goes well with winter soups. I wouldn’t make many changes to this recipe except just a note to lean towards breads without whole wheat and note that some gluten free products can be deceiving and contain less than ideal ingredients. Be sure to do your homework 🙂
Ingredients (for 4 servings):
- 1 package organic smoky or BBQ flavor tempeh strips (your brand may have some gluten from the soy sauce in the flavor) or make your own (see notes)
- 2 red apples, sliced
- 1 small bunch arugula
- 8 slices sprouted wheat or gluten free bread
- Caramelized Onion & Sage Aioli
Note: You can buy premade smoky or BBQ flavored tempeh or you can make your own, see my BBQ Tempeh Sandwich recipe for one idea. I used red apples for this but any apples would work. The Caramelized Onion & Sage Aioli recipe will yield much more than needed here but you can refrigerate or freeze for later use or make less.
Instructions:
- Grill/bake tempeh strips on griddler, in toaster oven or in a pan on the stove until crisp. Slice apples and wash arugula.
- Toast bread and smooth aioli on 4 of the slices.
- Divide tempeh, apple slices and arugula between the 4 sandwiches.