By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys

Preparation Time: 20 minutes           
Cooking Time: 8 to 12 minutes per sandwich 
  
BLTs have the perfect trio of flavors and textures – the refreshing crunch of lettuce, the crisp and chewy taste of salty-smoky soy bacon, and the tender sweetness of ripe tomatoes.  What could be better? 

1  tbsp. olive oil 
12 tempeh bacon strips 
8  slices sourdough bread 
       or French baguette 
2  tbsp. trans fat free margarine 
8  tbsp. vegan or regular mayonnaise 
2  tbsp. Dijon mustard 
8  slices soy cheddar cheese
       or sharp cheddar cheese 
2  plum tomatoes, sliced 
8  leaves romaine lettuce 

Heat the oil in a large skillet over medium-high heat.  When the oil is shimmering, add the bacon strips and cook until browned, 2 to 3 minutes per side. Remove from pan and set on paper towels to drain.  
  
Spread both sides of each slice of bread with margarine and, using a clean pan, toast 4 to 6 minutes on each side, until golden. 
  
Mix the mayonnaise and mustard together.  Spread one side of each slice of bread with 1 tablespoon of the mayonnaise mixture.  Top with one slice of cheese, bacon, tomatoes, and lettuce; cover with the remaining bread.  Cut in half on the diagonal and serve warm.  Repeat for other sandwiches. 
  
Makes 4 sandwiches 
 
Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.