IF ANYONE EVER STARTS a sandwich hall of fame, this delectable combination will surely place in the vegetarian category. The rich barbecue-flavored tempeh is sandwiched in a whole wheat bun with a mustardy coleslaw to make an unforgettable flavor experience.

SERVES 5

INGREDIENTS

CREAMY SLAW:

• 6 cups finely grated green cabbage
• 2 medium-size carrots, finely grated
• ¼ cup minced onion
• 1 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon dill pickle juice (brine from a bottle of dill pickles)
• Salt and freshly ground black pepper

SANDWICHES:

• 5 whole wheat kaiser rolls
• Barbecue-Style Roasted Tempeh, warm or at room temperature

INSTRUCTIONS

1. To make the slaw, combine the cabbage, carrots, onion, mayonnaise, mustard, and pickle juice in a large bowl. Mix well. Season with salt and pepper to taste and toss again. Let stand at room temperature for at least 30 minutes.
2. To assemble the sandwiches, slice open the rolls. Place about 4 tempeh slices on the bottom of each roll. Top with a generous dollop of coleslaw.
3. Serve at once, with plenty of napkins.