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Grilled tempeh Reuben sandwich on toasted marbled rye, cut in half and stacked to show seared tempeh, sauerkraut, melted Swiss cheese and Russian dressing, with a dill pickle spear, a dish of dressing, a basket of kettle chips and a red-checked napkin

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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

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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