BLT: a classic sandwich loved by many, but even classics can be improved with a little extra oomph, if you ask me! This vegan+ gluten-free version is upgraded big time with the almighty arugula! This sandwich is actually one of my top favorite ways to use up arugula. It explodes with flavor and will leave your taste buds happier than ever!
It’s made up of a of fresh arugula and basil, topped with crispy, sweet and smoky marinated hempeh (my new favorite meat substitute!), a thick slice of tomato and, last but definitely not least, a generous spread of Arugula Pistachio Pesto!
I’ve made a lot of pesto in my days and, when thinking back on them, this recipe definitely stands out! The arugula adds such a tasty pepper, somewhat spicy flavor and the pistachios are obviously an upgrade from pine nuts! You can’t go wrong with this pesto!
If you end up trying it out, I definitely recommend using it as a condiment for a sandwich like this, but you could also use it to replace pizza sauce, salad dressing, pasta sauce or you could even use it has a dip for veggies or chips! Either way, make sure you tag @bunnysbite so I can see your results!
Enjoy everyone!!
Hempeh ‘Bacon’, Arugula, Tomato Sandwich w/ Arugula Pistachio Pesto (V/GF)
Ingredients
Pesto
- 2 cups fresh arugula moderately packed
- 1 cup fresh basil moderately packed
- 1/2 cup raw pistachios removed from shells
- 2 large garlic cloves peeled and minced
- Juice from one lemon
- 3/4 tsp salt
- 1/4 cup olive oil
Hempeh Bacon
- 1 pkg. Smoked Salt + Pepper Steak Hempeh (Smiling Hara brand) cut into strips
- 3 tbsp pure maple syrup
- 3 tbsp liquid smoke
Other Sandwich Necessities
- 4 slices sandwich bread (I use Little Northern Bakehouse brand - vegan + gluten-free!)
- 1 large tomato sliced
- fresh arugula
- fresh basil
- vegan mayo *optional (I use Follow Your Heart’s brand)
Instructions
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Start by marinating the hempeh. In a medium-large bowl, whisk together the maple syrup and the liquid smoke until combined. Add the hempeh strips to the marinate, making sure all the strips are covered in the marinate. Cover and place in the refrigerator for at least 20 minutes, or overnight. (longer the better!) After marinating, add the hempeh bacon slices to an oiled pan over medium-high heat. Cook on each side for 3 minutes, or until browned.
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To make the pesto, combine all of the ingredients in a food processor and process until smooth.
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To assemble the sandwich, spread a layer of optional vegan mayo on the bottom slice of bread, top it with a mix of arugula and basil, then the hempeh bacon, slice of tomato and then spread the pesto on the top slice of bread and enjoy!
Want similar recipes? Check out my Pesto Biscuits, Tempeh Basil & Watermelon Sandwich and my Kale Pesto!
