Ingredients
Method
- Toast 4 slices of bread in the toaster until nutty brown. Remove and set aside.
- Heat a non-stick skillet to medium with avocado oil. Lay 4 to 6 slices of seitan bacon in an even layer. (You may need to work in batches.)
- Brown the seitan bacon for a few minutes on each side until it begins to crisp and brown around the edges. Remove and set aside.
- Assemble the sandwiches: spread vegan mayonnaise onto each slice of bread. Top two toasts with green leaf lettuce, 2 to 3 slices of seitan bacon, and 2 or 3 fried green tomato slices. Cap each with a remaining slice of toast.
Notes
- For the crispiest fried green tomatoes, ensure they are sliced evenly and patted dry before breading.
- Don't overcrowd the skillet when cooking the seitan bacon; cook in batches if necessary to ensure even browning and crispiness.
- Store leftover fried green tomatoes and seitan bacon separately in airtight containers in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results.
- Vary your greens: try arugula or spinach for a slightly different flavor profile. You can also add a slice of avocado for extra creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the skillet when cooking the seitan bacon; cook in batches if necessary to ensure even browning and crispiness.
- Store leftover fried green tomatoes and seitan bacon separately in airtight containers in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results.
- Vary your greens: try arugula or spinach for a slightly different flavor profile. You can also add a slice of avocado for extra creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.