| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 sandwiches |
Ingredients
- 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
- 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
Instructions
- 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.)
Nutrition Facts
| 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 |
| 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 |
Reviews
This was great! I sliced my tempeh into strips and they stayed in place with the cheese. We really enjoyed the lunch!!
Very nice surprise!
My husband and I really enjoyed all the many flavors . Will prepare this recipe again. Yum yum good!
My husband and I really enjoyed all the many flavors . Will prepare this recipe again. Yum yum good!
This is a good recipe, but just to clarify, the use of Worcestershire sauce, regular mayo and cheese disqualifies this sandwich as “vegan.”
It was simply delicious! Had it two times and again this week.
I did not try your recipe or understandings what the products were but I did understand how to cook it and that made a big difference so thank you very much and yes I got rice circle bread Swiss cheese dry beef sauerkraut butter pans and salt and pepper and I think I’m good thank you and have a great day, so keep on informing ☺️
I really liked the Russian
dressing recipe, I wish the were more suggestions on seasoning the tempah this was my first time eating it it seemed to just taste like dried beans (alone) pretty good with the cheese sauerkraut and carrot
dressing recipe, I wish the were more suggestions on seasoning the tempah this was my first time eating it it seemed to just taste like dried beans (alone) pretty good with the cheese sauerkraut and carrot
This is a winner! It’s so good! My wife and I serve these with a bowl of tomato soup for a perfect dinner!
Katie, this sandwich is INCREDIBLE! Tastes just like a corned beef reuben and is so healthy. My 22-year old son asks for one every time he is comes home to visit!
Delicious! Will definitely make again!
I made this and it is amazing! My daughter doesn’t like sauerkraut and isn’t vegan and she loved this. This recipe is a keeper!