BLAT Sandwich

A classic combo made vegan with thin-sliced eggplant in a smokey marinade, romaine lettuce, roma tomato, and mashed avocado on Ancient Grain bread.


Eggplant Bacon
  • ½ Eggplant (5 oz.)
  • 1 Tbsp. Avocado Oil
  • 2 Tbsp. Tamari
  • 1 1/3 Tbsp Apple Cider Vinegar
  • 2 Tbsp. Maple Syrup
  • 2 Tsp. Liquid Smoke
  • 1 ½ tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • Freshly Cracked Black Pepper to taste
  • Sea Salt to taste
  • 2 Slices Canyon Bakehouse Ancient Grain Bread, toasted
  • 1-2 Tbsp Vegan Chive Cheese (optional)
  • 2 Tbsp. Mashed Avocado
  • 2 Slices Roma Tomato
  • 2 Romaine Lettuce Leaves
  • 2 Slices Eggplant Bacon


  1. Preheat an oven to 250 degrees and line a baking sheet with parchment paper.
  2. Cut the eggplant lengthwise into quarters and use a mandolin slicer to create thin strips. Lay them on the prepared baking sheet.
  3. In a mixing bowl, whisk together the remaining sauce ingredients.
  4. Using a brush, coat both sides of the sliced eggplant generously with sauce. Bake for 10-20 minutes. Flip and bake 5-15 minutes more until crispy and golden brown. Transfer to a cooling rack.
  5. To assemble the sandwich, spread a layer of vegan chive cheese (if using) on one slice of toasted bread. Spread the other with leftover sauce.
  6. Add the mashed avocado to the sandwich and layer with tomato slices, lettuce and eggplant bacon.


Difficulty: Easy

Prep: 10 min

Cook: 35 min

Servings: 1