Avocado Tempeh Bacon Sliders
From the Roaming Fork Cookbook by Amanda Hart
People always freak for these sliders! They disappear fast—we barely snapped a picture before they were gobbled up! I first started making these when I was as a teenager, as a pita sandwich with olives and sprouts. The sliders were my party-friendly adaptation.
Makes about 10-12 sliders
1 recipe Easy Maple Tempeh Bacon (see recipe), or 1 package (6-8oz) prepared tempeh bacon
1 tablespoon olive oil, divided
1 yellow onion, julienne (cut into long, thin strips)
1 red bell pepper, cored and julienne (long, thin strips)
1 avocado, pitted and sliced thin
10-12 slider buns (or you can use toasted bread slices or pita pockets)
Coat a skillet with about 1/2 tablespoon oil and heat over medium heat. Pan fry the tempeh bacon strips until golden and lightly crisp on both sides (about 2-3 minutes each side). Set aside.
Reduce heat to medium-low and add another 1/2 tablespoon oil. Sauté the onion and bell pepper strips until soft and caramelized (about 10 minutes).
To prepare the sliders, cut the tempeh strips in half vertically (make them shorter). Layer a single row of tempeh bacon strips on the bottom half of a slider bun, then a layer of the onion/pepper mixture (about 2 tablespoons) and finally a couple slices of avocado. Repeat until everything is used up! It's totally optional, but you can toast the slider buns before assembling.
I prefer these sliders warm, but they're also great cold (well, room temperature). I've served them both ways—it really depends on the size and type of party. Sometimes it's just not realistic to serve hot appetizers.
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