Ingredients

• 1 batch Tempeh Bacon
• 2 cups cherry tomatoes (about 10 ounces), halved
• 2 tablespoons regular or vegan mayonnaise
• 4 slices sourdough bread, grilled or toasted
• 1/2 large avocado, thinly sliced just before serving
• 1/4 cup basil leaves, coarsely torn
• 2 crisp romaine leaves

Instructions

1. Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
2. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30–33 minutes.
3. Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.