Tempeh Reubens

Published On: Apr 16 2013 01:46:35 PM EDT
Updated On: Dec 12 2013 06:09:15 AM EST

Here's a vegetarian twist on a classic deli favorite.


8 slices dark rye bread

Mustard for spreading


Sandwich filling


1 tablespoon olive oil

8 ounces tempeh, cut into four ¼-inch-thick pieces, 2 ¾ inches long by 2 inches wide

Four ¼-inch-thick slices red onion, divided into rings

4 thin slices Swiss cheese (about 3 ounces)

1 cup canned or jarred sauerkraut, drained well

Four 3/8-inch-thick tomato slices (at room temperature)


Spread one side of each slice of bread with mustard.

Heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh and onion; turn the onion occasionally and cook the tempeh until lightly browned, about 4 to 5 minutes per side. Remove from the heat.

Layer each of 4 slices of bread with with 1 slice of cheese, 1 piece of tempeh, ¼ of the onions, ¼ cup sauerkraut, and 1 tomato slice. Top each with a second bread slice, mustard-side down.

Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Arrange the sandwiches in the skillet, heat until until the cheese is melted and the bread is toasted, about 4 minutes per side.

Cut the sandwiches in half diagonally and serve warm.

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