This is the perfect sandwich for any time of year. So simple to make, it's also full of different textures, complementary tastes, and good nutrition...and it's vegan!
To make the tempeh cutlets, lay the block of tempeh horizontally on a cutting board. Cut the block into 3 equal pieces. Slice each piece in half horizontally to make thin cutlets. Place the water, 1/4 cup of the soy sauce, and the tempeh in a small pan and simmer for 10 minutes.
Drain the tempeh, pat dry, and set aside. In the same pan, mix together the remaining soy sauce, syrup, olive oil, and toasted sesame oil. Heat the pan over medium heat. Arrange the tempeh cutlets in a single layer in the pan. Fry on each side for several minutes until lightly browned. Remove the pan from the heat.
To make the slaw, assemble a food processor with the slicing blade. Run the Brussels sprouts through the shoot. Alternatively, use a sharp knife and thinly slice the Brussels sprouts. In a medium bowl stir together the mayonnaise, mustard, syrup, vinegar, sriracha, salt, and pepper. Transfer sliced Brussels sprouts to the bowl and toss to combine.
To assemble the sandwiches, pile slaw onto the ciabatta breads, lay a cutlet on over the slaw, then add more slaw on top. Serve with pickles and fries for a real treat!
