Benedictine & Tempeh Bacon Sandwiches - Kentucky Living

Ingredients

• 4 SERVES
• FOR THE TEMPEH BACON:
• 8 ounces (225 g) organic tempeh
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons liquid smoke
• 2 tablespoons hot sauce
• 4 to 6 tablespoons (55 to 80 g) salted butter
• FOR THE SPREAD:
• 1 large cucumber, peeled and seeded
• 8 ounces (225 g) cream cheese, softened
• 11/2 tablespoons mayonnaise
• 11/2 tablespoons minced red onion
• Kosher salt and freshly ground black pepper
• 8 slices country wheat bread, toasted
• 2 cups (40 g) baby arugula
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