Once your tempeh is golden-brown and has a bit of a crust (from the caramelizing of the brown sugar), get your bread ready on a baking sheet or pizza stone. I use a preheated pizza stone because it give a very nice crust on the outside of the bread. Sometimes, I’ll even toast the bread in the oven on both sides before assembling the tempeh and cheese.
The amount of cheese you use is up to you. I often put a piece of swiss on each piece of bread, but it’s totally up to you. Bake the un-assembled sandwiches in the oven for 7 or 8 minutes. You can do more or less, but you want the cheese to be melted.