Description
A hearty and healthy take on the classic club sandwich, packed with fresh veggies, marinated tempeh, and creamy spreads for a delightful and satisfying meal.
Ingredients
Scale
- 8 slices of Multigrain Bread (toasted; or gluten-free bread)
- Several handfuls of Watercress (or baby spinach)
- 3 Tomatoes (thinly sliced)
- 1 small Cucumber (thinly sliced)
- 2 small Avocados (thinly sliced)
- 8 ounces Marinated Tempeh Strips
- 1 15-ounce can White Beans (drained and rinsed)
- 2 tablespoons Extra-Virgin Olive Oil
- Juice of 1 Medium Lemon
- 2 Garlic Cloves (roughly chopped)
- ¼ teaspoon Salt
- Freshly Ground Black Pepper (to taste)
- 3 to 4 Sun-Dried Tomatoes (oil-packed)
Instructions
- Make the sandwich spreads: In a blender, combine white beans, olive oil, lemon juice, garlic, salt, and black pepper. Blend until smooth.
- Scoop out half the mixture into a bowl and set it aside. In the remaining mixture, add the sun-dried tomatoes and blend until smooth.
- Assemble the sandwiches: Spread a layer of the white bean mixture on four slices of toasted multigrain bread.
- Layer on marinated tempeh, then add watercress, tomatoes, cucumbers, and avocados.
- Top with the remaining four slices of bread spread with the sun-dried tomato mixture.
- Secure each sandwich with toothpicks or carefully cut them in halves or quarters.
- Serve and enjoy: Let the assembled sandwiches rest for about 5 minutes before diving in.
Notes
Best enjoyed fresh; store components separately if leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg