4 Pieces Vegan Bread of Choice
1 Heirloom or Beefsteak Tomato
1/4 Red Onion, Sliced
1 Large Ripe Avocado, Sliced
2 Cup Arugula
1 Tsp Fresh Lemon Juice
1 Tsp Olive Oil
Pinch of Salt and Pepper
1 Tbsp Vegan Mayo
1 Tbsp Grey Poupon Mustard
1 Package Vegan Bacon of Choice
Cook bacon until crispy. I like to place on sheet pan and bake in the oven for about 12 minutes.
While the bacon is cooking slice all the veggies. Set to the side.
Make the arugula salad by placing the arugula in a separate mixing bowl and adding the lemon juice, oil, and some salt and pepper. Toss very lightly. Set to the side.
Make the sauce by simply combining the mayo and mustard until mixed evenly.
When the bacon is done cooking and cooled slightly, toast your bread. I like to apply some mayo to one side of each slice and toast on the stove in a pan, but using a toaster is perfect as well.
Apply the mayo to your toasted bread and now you can assembly your sandwich. How you wish to assemble is totally up to you! Pro tip - use that mayo sauce to prevent the arugula from falling out of the sandwich.