Chef Wendell:Spring club sandwich

INDIANAPOLIS (WISH) - Spring Club Sandwich with Herbed Mayo

Mayo Dressing:
¼ cup lite mayonnaise
1-2 tsp. Dijon
1 tsp. chopped parsley
1 tsp. garlic powder
Cracked black pepper
Tempeh Bacon Glaze:
1/4 tsp. liquid smoke
1 tsp. maple syrup

• For tempeh bacon: Mix the liquid smoke and maple syrup. Brush both sides of tempeh with marinade and place on another lightly oiled baking sheet.

• Place both baking sheets in the oven. After 15 minutes, flip tempeh slices over and continue cooking for another 15 minutes. Tempeh should be browned and crisp at the end of cooking time. If you need to leave them in longer, you may do so. Let cool after removing from oven.

Sandwich Fixin’s:

• 1/2 block tempeh, cut horizontally into two squares
2 tbs. olive oil to brown the tempeh
Whole wheat or Ezekiel Bread
Spinach leaves instead of Iceberg Lettuce
Tomato slices
Salt and pepper

• Preheat the oven to 350 degrees Fahrenheit.
• Mix Dijon, cracked pepper, and garlic powder with 3 tbs. low-fat mayo.
• Assemble sandwich: For a one layer sandwich, toast 2 slices of bread and slather each with mayo. Place the tempeh bacon, and then the tomatoes.
• Sprinkle tomatoes with salt and pepper. Layer the spinach over the tomatoes and close sandwich. Cut in half and serve.
• You can also make a traditional double decker club if you like by adding an extra piece of toast in the middle.