Tempeh Reubens

Published On: Apr 16 2013 01:46:35 PM EDT   Updated On: Mar 10 2015 06:06:32 AM EDT

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.


The views expressed below are not those of News4Jax or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.

blog comments powered by Disqus