I just made myself one of these for the first time since I went gluten free years ago and realized oh how I’ve missed these! I used gf bread and tempeh, but this is so good I suspect I would even eat it with gluten-laden tempeh!
Tempeh Reuben Sandwich
Ingredients:
- 1/2 package tempeh (8 oz each)
- 2 Tbsp olive oil
- 3 slices Swiss cheese, or vegan Swiss cheese substitute
- 2 slices rye bread
- 2 Tbsp Thousand Island dressing
- 3 Tbsp sauerkraut, well drained
- 1 Tbsp mustard
Preparation:
Slice tempeh in half widthwise to create two thin slices. Sautee each slice of tempeh in oil until golden brown on bottom. Turn over; place 1 slice of cheese on each piece of tempeh. Brown second side while cheese melts.
Heat sauerkraut in a sauce pan on stove, stirring frequently just until warmed through.
Meanwhile, spread Thousand Island dressing and mustard on bread.
When cheese melts, place one square of tempeh on one slice of bread and top with one third of the sauerkraut.
Serve immediately. Makes 1 large tempeh reuben sandwich.
