Add 2 tbsp of the BBQ sauce to the vegan mayo to make a quick fire russian style mayonnaise and mix well. Keep the remaining BBQ sauce to coat the tempeh
Slice the tempeh/ aubergine into long thin strips, approx ½ cm thick and long, you should get approx 8 slices of tempeh and approx 12 slices of aubergine. Slice the courgette into thin stips like the tempeh approx ½ cm thick. On a baking tray lined with parchment paper, mix the courgettes with 1 tbsp of oil and a generous pinch of salt, spread the courgettes out well so they are well spaced. In another lined baking tray coat the tempeh or aubergine strips in the remaining BBQ sauce so they are well coated and spread in an even layer.
Bake the Tempeh/aubergine strips and courgette in the preheated oven for 12 mins with no need to turn. Take out the tempeh/ aubergine and set aside. Carefully turn the courgette slices and bake for a further 10 mins. Remove and let cool.
To assemble this epic sandwich. Add a generous dollop of the BBQ mayo to each slice of bread, on one slice add a layer of grilled courgette slices approx 4 per sandwich), followed by a layer of baked tempeh (approx 4 per sandwich), then a layer of sliced gherkins, next a layer of sauerkraut and finally a layer of the vegan cheddar cheese. Add the other slice of bread and eat cool or else grill in the oven for 10 mins so that the cheese melts and the bread goes crispy!.