This is a copycat recipe of the TTLA Whole Foods vegan sandwich! This sandwich contains crisp butter lettuce, juicy tomatoes, smoky tempeh bacon, creamy avocado, and tangy garlic aioli in a pressed ciabatta roll. This will be your new favorite sandwich for a quick lunch or dinner!
Slice the ciabatta roll in half and layer a few pieces of butter lettuce, 2 large slices of tomato, 3 strips of tempeh bacon, and 3 avocado slices on one half of the roll. On the other half of the roll, generously slather 2 tbsp of vegan garlic aioli. Put the sandwich together.
Use a misto to spray a tiny bit of oil on the top and bottom of the sandwich press so it will help the bread get crispy on both sides. Press the sandwich for 2-3 minutes, or until it's toasted to your liking.
If you don't have a sandwich press, you can toast the roll before you build the sandwich. I've made the sandwich both ways and it turned out delicious either way!
If you want to pack these vegan sandwiches for school or work, wait to add the vegan garlic aioli so it doesn't make the bread soggy. Store the aioli in a small container and pack it separately from the sandwich.
If you don't want to use the leftover vegan bacon to make more TTLA's, you could reheat it and serve it on the side with curried tofu scramble for breakfast the next morning.
You can store the leftover tempeh bacon in an airtight container in the fridge for 4-5 days.