Tempeh Reuben Sandwich
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(11)
Ingredients
2 servings
- 8 ounces tempeh
- 1 tablespoon soy sauce, tamari, or GF liquid aminos
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon olive oil
- 4 slices sourdough rye bread
- 1-2 tablespoons “Reuben sauce” or whole grain mustard- see notes.
- 2 slices Swiss cheese, smoked mozzarella cheese, provolone, or melty vegan cheese.
- ½-¾ cup sauerkraut ( homemade or store-bought)
- ¼ cup mayo or vegan mayo
- 1 tablespoon ketchup or tomato paste (or skip it, and add more paprika)
- ½ teaspoon paprika
- 1 teaspoon lemon juice or vinegar
- good pinch salt and pepper
- Optional: finely minced garlic clove ( or use garlic powder), or prepared horseradish
- Splash Worcestershire sauce (or soy sauce)
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Preparation
Step 1
Prep Tempeh
Step 2
Slice the tempeh into half, then cut widthwise (see photo) so you have four thin pieces. Place in a saucepan covered with water; add soy sauce, salt, and smoked paprika, and simmer covered for 10 minutes. Drain and pat dry.
Step 3
Make the Reuben sauce
Step 4
if using- whisk everything together in a small bowl.
Step 5
Sear and melt
Step 6
Wipe out the pan with the tempeh, heat olive oil over medium high heat and sear each side of the tempeh, until golden and crispy. Lower heat, place the cheese over the top, and cover until melty. Set aside.
Step 7
Toast the bread
Step 8
– either in a toaster or in the same pan with a little olive oil.
Step 9
Assemble
Step 10
Lather all the bread slices with Reuben sauce or mustard. Layer tempeh, kraut and the top layer of bread. Cut in half if you like!
Step 11
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