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Open-Faced Whole Wheat Flagel with BBQ Tempeh, Sauerkraut, Avocado, Tomato and Arugula

Makes 2 Sandwiches

Ingredients:

1- 8 oz. block organic tempeh, 

Olive Oil 

Your favorite BBQ Sauce

2 cups Organic Sauerkraut, drained

1 avocado, sliced

1 tomato, sliced

2 cups Arugula 

1 Whole Wheat Flagel, cut in half

Instructions:

1. Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.
2. Sauté each slice in oil until golden brown, turn over and repeat on other side. 
3. Remove from pan and lay out on a paper towel to absorb any extra oil. Wipe out pan.
4. Return Tempeh to pan, and drizzle BBQ sauce over the tempeh. Cook in BBQ sauce for a few minutes to absorb the sauce and flavor. Remove from pan.
5. Using the same pan, heat the sauerkraut for a few minutes until hot. 
6. Toast both sides of the flagel. Cut each side in half. Spread each piece with a little extra BBQ sauce.
7. Place 2 pieces of tempeh on each half of the half of flagel.
8. Then cover with slices of avocado and tomato, followed by sauerkraut and top each piece with arugula.
9. Serve Open Faced with carrot sticks and pickles on the side!