Reuben sandwich with tempeh

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 289, total fat 21 G., saturated fats 8 G., proteins 11 G., carbohydrates 15 G., fiber 2 G., cholesterol 32 mg, sodium 452 mg, sugar 5 G.

Warm, toasted tempeh is the heart of this delicious vegetarian take on the hot Reuben sandwich. Each sandwich, topped with a homemade, savory dressing, is grilled on a griddle or griddle to ensure the cheese melts evenly and the bread is deliciously crispy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

0.5 cups ketchup
0.5 cup mayonnaise
2 tbsp. horseradish
1 tbsp pickled cucumber relish
2 tsp Worcestershire sauce
1/4 tsp paprika
Freshly ground black pepper to taste

Ruben

1 pack of tempeh weighing 220 g.
Extra-virgin olive oil, for frying
4 tbsp softened butter
8 slices multigrain bread
8 slices Muenster
1 carrot, grated
1 cup sauerkraut

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, vegetable relish, multigrain bread, sauerkraut, Munster cheese, Worcestershire sauce, creamy horseradish, mayonnaise, carrot

Cooking the dish according to the recipe:

Refueling:

Combine ketchup, mayonnaise, horseradish, Worcestershire sauce, paprika and black pepper in a bowl and mix well.
Sandwich:

Slice each tempeh piece crosswise into two smaller pieces, then cut each slice horizontally to create two thinner pieces.

Heat a cast-iron skillet or sauté pan over medium-high heat. Drizzle with olive oil (I usually use a paper towel and tongs to coat the pan evenly). Fry the tempeh until golden brown, about 2 minutes per side.
Butter one side of each slice of bread, then flip. Spread four slices with a little Russian dressing, then top each with a slice of cheese. Top with a slice of tempeh, some grated carrots and sauerkraut, then another slice of cheese. Top with the remaining slices of bread.
Heat a cast-iron skillet or sauté pan over medium heat. Cook the sandwiches for about 2 minutes on each side. I like to cover them with a metal bowl to help the cheese melt.