Ingredients

• 6 slice sourdough bread, toasted
• 8 slice tempeh bacon, pan-fried until crispy
• 4 butter lettuce, washed
• 1 heirloom tomato, sliced into ¼-inch rounds
• 0.5 cup mayonnaise
• 2 tablespoon fresh basil, minced
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh chives, minced
• 1 teaspoon lemon juice
• 0.25 teaspoon sea salt
• 0.125 teaspoon black pepper

Steps

1. Prepare the herb aioli by combining mayonnaise, minced basil, minced tarragon, minced chives, lemon juice, sea salt, and black pepper in a small bowl. Stir until smooth and well combined.
2. Slice the heirloom tomato into ¼-inch-thick rounds. Pat dry with paper towels to remove excess moisture, which prevents the sandwich from becoming soggy.
3. Lightly toast the sourdough bread slices until golden brown and crisp (use a toaster or toaster oven). This step prevents moisture absorption from the fillings.
4. Pan-fry the tempeh bacon slices in a skillet over medium-high heat for 3–4 minutes per side until crispy and browned. Transfer to a paper towel to drain.
5. Assemble the first sandwich: spread herb aioli on one toasted bread slice, then layer 2 slices of crispy tempeh bacon, 1 lettuce leaf, and 2 tomato slices. Top with a second bread slice.
6. Spread additional herb aioli on the second bread slice, then repeat layers: 2 more tempeh bacon slices, 1 lettuce leaf, and 2 more tomato slices. Top with the third bread slice.
7. Repeat steps 5–6 to assemble the second sandwich using the remaining ingredients.
8. Using a sharp knife, cut each sandwich diagonally into two triangles. Secure with toothpicks if desired for easier handling.
9. Serve immediately on a plate with fresh lemon wedges and any remaining herb aioli on the side.