Tempeh Bacon Caesar Salad Sandwiches

These Tempeh Bacon Caesar Salad Sandwiches have everything you could want in a vegan sandwich! So delicious & super easy!

Course lunch, Main Course

Cuisine American

Keyword caesar, caesar salad, sandwich, spring, summer, tempeh

Prep Time 10

Cook Time 10

Total Time 20

Servings halves

Calories 442

Heat a skillet over medium heat and spray with oil. Cut the tempeh strips in half and add to the skillet. Cook until browned on both sides (approx. 3 minutes per side). Remove from the skillet and set aside.
Prepare the Caesar dressing and set aside.
Cut the rolls in half (lengthwise) and spread some vegan butter on each side. Sprinkle with garlic powder and a tiny bit of garlic salt. Toast until browned.
While the rolls are toasting, add the romaine & some of the dressing to a bowl. Toss until coated.
To assemble, spread some dressing on one half of each roll. Top with the salad, tempeh and a sprinkle of vegan parmesan. Cut in half and serve.

If you can, try not to cut the rolls all the way in half. This will help them stay together when you assemble.
You probably won't use all of the Caesar dressing. You can store any leftovers in the fridge for up to 5 days.
These are best served right away so the romaine doesn't wilt. If you want to prep them ahead of time, I would just put the romaine on the sandwich without the dressing. Drizzle on the dressing as you eat.

Calories: 442kcal | Carbohydrates: 35g | Protein: 12g | Fat: 26g