Tempeh Reuben Sandwich

Posted · 2 Comments

Get out the dill pickles! This is a wonderful sandwich. This is one of our favorite sandwiches at Moosewood. When it is on the lunch menu, the workers have to be chased out of the kitchen to ensure that there will be enough for the customers.

Tempeh Reuben Sandwich
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup vegetable oil
  • 2 cups chopped onions
  • 2 garlic cloves, minced or pressed
  • 8 ounces tempeh thinly sliced or cubed (5 to 7 ounces)
  • 2 teaspoons tamari or other good soy sauce
  • 4 slices of bread, preferably rye, toasted
  • 1½ cups Russian Dressing
  • 1½ cups sauerkraut, warmed
  • ½ to 2 cups grated Swiss cheese
  1. Sauté the onions and garlic in oil for 2 or 3 minutes until the onions begin to soften.
  2. Add the tempeh and continue to sauté on low heat, stirring frequently, for about 20 minutes. While the tempeh is browning, get the remaining ingredients ready.
  3. When the tempeh is crisp and lightly browned, add the soy sauce.
  4. Build the sandwiches on the toast by layering the tempeh mixture, Russian Dressing, sauerkraut and Swiss cheese.
  5. Broil the sandwiches until the cheese is melted.
  6. Serve piping hot.

2 Responses to "Tempeh Reuben Sandwich"
  1. Robert Ford says:

    This is a classic tempeh Reuben. I’ve made it twice and plan to keep making it. There’s a recipe for the Russian dressing in the same book and it tastes better than anything you can buy in a jar. It can be a bit of a challenge broiling the sandwiches without burning the bread. I put the top slices on near the end so they don’t get scorched or too dry. And I don’t think I’d use anything other than rye. I think this book is over thirty years old, but this seems to be a very trendy type of sandwich in vegetarian and vegan restaurants lately. Make sure you sauté the tempeh until it’s fairly crisp and brown.

    • laura says:

      Thanks Robert. New Recipes from Moosewood Restaurant is full of great recipes. I should tell you that at the restaurant we serve the Reuben open faced, and you always have the option of just toasting the sliced bread, then building the sandwich. I would agree that broiling the top slices is too challenging.

Comments are closed.