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Tempeh Reuben

Prep Time
25 min
Yields
4 sandwiches

Warm tempeh is the heart of this comforting spin on a classic with these hot and delicious reuben sandwiches. Topped with tangy homemade Russian dressing, each sandwich is warmed on a skillet or griddle to ensure optimal melty, cheesy goodness.

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ingredients

Russian Dressing

½
cup ketchup
½
cup 1/2 cup mayo
2
tbsp horseradish
1
tbsp sweet pickle relish
2
tsp Worcestershire sauce
¼
tsp paprika
Freshly ground black pepper, to taste

Reuben

1
package (8-oz) tempeh
Extra-virgin olive oil, for cooking
4
tbsp unsalted butter, softened
8
slice multigrain bread
8
slice Muenster cheese
1
carrot, grated
1
cup sauerkraut
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directions

Step 1

Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.

Step 2

Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.

Step 3

Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.

Step 4

Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.

Step 5

Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)

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