Grilled Tempeh & Egg Bánh Mì Sandwich

A global breakfast sandwich with egg whites, grilled tempeh and fresh herbs and vegetables.

1. In small bowl, combine soy sauce, ½ teaspoon honey, lime juice, ginger and garlic. Mix well.
2. Add tempeh. Marinate 1 hour.
3. In another bowl, combine rice wine vinegar, salt and remaining ¼ teaspoon honey.
4. Add carrots, radishes and cucumber. Toss to coat slaw in dressing. Reserve.
5. Preheat grill.
6. Remove tempeh from marinade. Place on hot grill. Grill 4 minutes per side, turning every 2 minutes.
7. Remove from grill. Slice into ¼-inch pieces. Reserve.
8. Spread Sriracha mayonnaise on insides of toasted baguette, top and bottom.
9. Place grilled tempeh slices on baguette bottom.
10. Cut heated omelet in half. Layer halves side by side over tempeh.
11. Top with carrot slaw. Sprinkle with fresh cilantro leaves.
12. Add baguette top and serve immediately.

• For another option, substitute grilled pork or chicken for tempeh
• For another version, use Papetti’s® Table Ready® Whole Egg Omelet #76007