- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 289
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 32 mg
- Sodium
- 452 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 289
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 32 mg
- Sodium
- 452 mg
Ingredients
Russian Dressing:
Reuben:
Directions
- For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
- For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
- 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.
- 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.
- 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.)
