This smoky tempeh sandwich with roasted garlic dijonnaise is a delicious treat for lunch during the week. The blend of tempeh, creamy dijonnaise, and fresh vegetables creates a flavorful experience reminiscent of a classic BLT.
1: Pre-heat an oven to 400°F.
2: Slice the top off the garlic bulb to expose the cloves.
3: Add the garlic to a small piece of foil with olive oil, salt, and black pepper. Wrap it in foil and place it on a tray.
4: Roast the garlic bulb in the oven for 45 minutes.
5: Butter the sandwich rolls and lightly toast them in a convection or toaster oven.
6: Prepare all your produce.
7: Place a pan over medium-high heat and add 3-4 tablespoons of olive oil.
8: Heat the oil until it is barely smoking. Then add paprika, garlic powder, and onion powder, stirring them in.
9: Add the tempeh slices, season with salt and pepper, and cook until well-caramelized in the spiced oil for about 6-8 minutes.
10: Take the garlic bulb out of the oven, remove it from the foil, and let it rest for 15 minutes.
11: Squeeze the roasted cloves into a bowl with the remaining dijonnaise ingredients and whisk together.
12: Spread the dijonnaise inside each bun, then layer tempeh, avocado, lettuce, and tomato.
13: Place the top bun, slice it in half, and enjoy your sandwich!
