Tempeh English Muffin Sandwiches with Spinach

Ingredients

3 1/2 tbsp mayonnaise
1 1/2 tbsp grainy Dijon mustard
1 tsp dried tarragon
2 tsp honey
1/4 tsp black pepper
1 tbsp canola oil
1 (8-ounce) package
4 cups baby spinach
4 whole-wheat English muffins, split and toasted
1 Granny Smith apple, thinly sliced

Directions

1. Whisk together first 5 ingredients, through black pepper, in a small bowl.
2. Add oil to a medium nonstick skillet and heat over medium-high heat.
3. Slice tempeh through the middle of the short side, like cutting a hot dog in half, to make two thick patties. Then turn each piece so its cut side is against the cutting board and slice each piece down the middle to make four thin patties.
4. Add patties to pan and cook for 3 minutes on each side or until browned.
5. Spread mayonnaise mixture over English muffins, top with a patty, spinach, and apple slices. Serve immediately.

Adapted from Cooking Light March 2017: Sausage, Spinach, and Apple Breakfast Sandwiches