Tempeh Reuben Sandwiches

A good Reuben is all about the combination: tangy sauerkraut, melted Swiss, creamy Russian dressing and toasty rye. This meatless version swaps the corned beef for thin slabs of tempeh simmered in a savory, peppery marinade with coriander and caraway, then seared until browned. Grilled low and slow until the cheese melts, it’s a deli-counter sandwich you can make at home in 40 minutes.

Simmering the tempeh first takes away its slightly bitter edge and lets it soak up flavor. If you like tempeh, try our Maple Smoked Tempeh Bacon or the Tempeh Teriyaki Stir-Fry next.

Tempeh Reuben Sandwiches

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Thin slabs of tempeh simmered in a savory, peppery “corned” marinade and pan-seared, then grilled on rye with sauerkraut, melted Swiss and homemade Russian dressing. The classic deli sandwich, meatless.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 sandwiches

Course: Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the tempeh

• 8 ounces tempeh cut into 8 thin slabs
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon caraway seeds lightly crushed
• 1/4 teaspoon black pepper coarsely ground
• 1 tablespoon neutral oil

For the Russian dressing

• 1/4 cup mayonnaise or vegan mayo
• 1 tablespoon ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon prepared horseradish optional
• 1 pinch smoked paprika

For the sandwiches

• 8 slices rye bread
• 1 cup sauerkraut drained and squeezed dry
• 4 slices Swiss cheese or vegan cheese
• 2 tablespoons butter softened, or vegan butter

Method

 

1. Cut the block of tempeh in half crosswise, then carefully slice each half horizontally into 4 thin slabs, for 8 pieces total.
2. In a large skillet, stir together the broth, soy sauce, vinegar, maple syrup, smoked paprika, coriander, garlic powder, onion powder, caraway and pepper. Add the tempeh in a single layer, bring to a simmer, cover and cook for 10 minutes, turning once, until most of the liquid is absorbed.
3. Uncover and let any remaining liquid cook off. Add the oil and sear the tempeh for 2 to 3 minutes per side, until browned. Transfer to a plate.
4. Stir together the Russian dressing ingredients in a small bowl.
5. Butter one side of each slice of bread. Lay 4 slices buttered-side down on a work surface and spread with Russian dressing. Top each with 2 pieces of tempeh, a quarter of the sauerkraut and a slice of Swiss. Spread the remaining bread with dressing and place on top, buttered-side up.
6. Wipe out the skillet and set it over medium-low heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese has melted. Cut in half and serve hot.

Notes

Why simmer the tempeh? Simmering softens tempeh’s slightly bitter edge and lets it soak up all the flavor of the marinade before it gets seared.

Low and slow. Grill the sandwiches over medium-low heat so the cheese has time to melt before the bread gets too dark.

Vegan option. Use vegan mayo, vegan cheese and vegan butter.

Make ahead. The simmered tempeh keeps for up to 4 days in the refrigerator, so you can assemble sandwiches for a quick lunch.

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Shopping list

Refrigerated and dairy

• 8 oz tempeh
• Sauerkraut
• 4 slices Swiss cheese (or vegan cheese)
• Butter

Pantry

• 8 slices rye bread
• Vegetable broth
• Soy sauce
• Apple cider vinegar
• Maple syrup
• Mayonnaise, ketchup, sweet pickle relish
• Prepared horseradish (optional)
• Smoked paprika, ground coriander, garlic powder, onion powder, caraway seeds