Tempeh Reuben
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 289
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 32
- Sodium
- 452
- Total: 25 min
- Active: 25 min
Ingredients
Russian Dressing:
1/2 cup ketchup
1/2 cup mayo
2 tablespoons horseradish
1 tablespoon sweet pickle relish
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Freshly ground black pepper, to taste
Reuben:
One 8-ounce package tempeh
Extra-virgin olive oil, for cooking
4 tablespoons unsalted butter, softened
8 slices multigrain bread
8 slices Muenster cheese
1 carrot, grated
1 cup sauerkraut
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.)