Instructions

Combine pesto and mayo. Set aside.

Slice the tempeh in half widthwise

In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, coconut aminos, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and garlic powder.

Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes.

Heat skillet and spray with pan spray. Add the tempeh to the pan cooking on for 3 minutes or until crispy. Flip and brush generously with reserved marinade. Cook for another 3 minutes more, slightly crispy.

Remove from heat.

To assemble, add pesto mayo, tempeh, lettuce, and tomato slices between toasted slices of bread.
Cut and serve.

Recipe provided by Chef Jess Toliver, www.jessdeliciousliving.com