Reuben

Food unites us all.  This is a true international sandwich that (traditionally) brings together Irish corned beef, Jewish rye bread, German sauerkraut and Russian dressing.

Stress Scale: ✅✅ | Prep time: 40 min | Total time: 50 min | Servings: 2

INGREDIENTS:

• 4 slices rye bread

• 1 (8 oz.) package tempeh (I used Lightlife) 

• 1 yellow onion, sliced

• ½ cup roasted red pepper (I used store-bought in jar)

• ½ cup sauerkraut

• 2 slices white cheese (I love Chao creamy original)

• Olive oil for sautéing

• Mayo for grilling bread (vegan of course!)

• Marinade:

  • 2 T liquid aminos

  • 2 t red wine vinaigrette

  • 2 t olive oil

  • 1 t garlic, minced 

  • ½ t liquid smoke

  • 1 t maple syrup

• Russian Dressing:

  • ¾ cup mayo

  • 1 t lemon juice

  • 2 t horseradish

  • 5 t leeks, chopped

  • 1 T ketchup 

  • 1 t Worcestershire sauce

  • ½ t pepper

  • ½ t salt

DIRECTIONS:

1. Mix together marinate ingredients in shallow bowl.

2. Cut tempeh in half, then lengthwise to make 4 thin patties. Soak in marinate for 30 minutes (you can leave in bowl or put in a plastic bag).

3. Make dressing. Let sit for at least 30 minutes. (No need to refrigerate the dressing or the marinating tempeh.)

4. Sauté onions in saucepan over medium heat. Set aside.

5. Once marinate and dressing have had their rest time, it’s time to assemble! 

6. Preheat large skillet (or griddle) on medium heat.

7. Spread mayo on one side of each bread slice. Spread the Russian dressing on the other side.  Place two slices mayo side down on skillet. On each: layer half of your onions, one slice cheese, half your red peppers, two tempeh slices, and half your sauerkraut.  Top with remaining bread, mayo side out.

8. Grill on both sides until golden brown. About 4-5 minutes. Careful when flipping, some of the sandwich ingredients may make a run for it.

9. Serve hot, with a side of any extra Russian dressing.

TIP: If you like a sweeter dressing (more Thousand Island-ish), add 2 T of sweet pickle relish to your dressing.