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Veggie Reuben

March 19, 2012

Here’s my take on a traditional Reuben sandwich. I’ve been wanting to make my own veggie Reuben for a while, and decided I would try to throw one together for lunch with what I already had in my fridge.  I pretty much just winged it, so all measurements are to taste.

Sarah’s Veggie Reuben

Bread (I used wheat because it’s what I had on hand, but go with rye if you can)
Cheese (I like a nice sharp aged cheddar, use Swiss if you want it more Reuben-y)
Tempeh
Sliced tomato
Spinach
Homemade sauerkraut

Olive oil

For the marinade:

Tamari (or soy sauce)
Mustard
Worcester sauce
Apple cider vinegar
Pickle juice
Cumin
Garlic powder

For the “Thousand Island” dressing:

Mayo
Sriracha
Mustard
Pickle juice

1. Whisk all of the marinade ingredients together. Slice the tempeh into thin strips and let it sit in the marinade while you make the dressing.

2. Mix together the dressing ingredients and adjust to taste.

3. Heat up some olive oil in a pan and sear the tempeh on both sides. Put a cheese slice on each piece of tempeh to melt. I poured the rest of the marinade over the top of everything to give it some more flavor.

4. When the tempeh has a nice sear on it, remove it from the pan. Make sure there’s still some oil in the pan (if not you can add some or butter the bread on one side) and place in the slices of bread. While they’re grilling up, slather each slice with the dressing. Pile up some spinach on one piece and top with the cheese-covered tempeh, tomato, and sauerkraut. Top it with the other slice of bread and let it grill until each side is nice and toasty.

This could easily be made vegan by subbing out the cheese and mayo for vegan alternatives. Enjoy!

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