Tempeh Reubens

A classic Reuben sandwich is known for its perfect combination of flavors and textures, featuring corned beef, Russian dressing, Swiss cheese, and rye bread. For those seeking a vegetarian option, this Tempeh Reubens recipe presents a clever solution. Hearty tempeh serves as a firm and flavorful substitute for corned beef, with the added benefit of being able to withstand strong flavors. By corning the tempeh in a traditional brine for just 10 minutes, it acquires the distinct corned beef flavor without becoming too salty. The tempeh is then sautéed to achieve a nice crust before being layered with sauerkraut, Swiss cheese, and a homemade Russian dressing, all enclosed within toasted rye bread. The result is a delicious and satisfying vegetarian version of the classic Reuben sandwich.

SERVES 4

INGREDIENTS:

• 10 tablespoons cider vinegar
• ½ cup water
• 2 teaspoons ground allspice
• 1½ teaspoons salt
• 1 teaspoon black peppercorns, cracked
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs
• 1 cup sauerkraut, drained and rinsed
• 1 teaspoon packed brown sugar
• ¼ cup vegetable oil
• ¼ cup mayonnaise
• ¼ cup finely chopped sweet pickles plus 1 teaspoon pickle brine
• 2 tablespoons cocktail sauce
• 4 tablespoons unsalted butter, melted
• 8 slices hearty rye bread
• 4 ounces Swiss cheese, shredded (1 cup)

INSTRUCTIONS:

1. Corn the Tempeh: Combine ½ cup vinegar, water, allspice, salt, peppercorns, thyme, and paprika in a large saucepan and bring to a simmer over medium heat. Add the tempeh, cover, reduce heat to medium-low, and simmer until the liquid is mostly absorbed (10 to 15 minutes), turning the tempeh halfway through cooking. Transfer the tempeh to a plate and let it cool for 10 minutes.
2. Prepare the Sauerkraut: In a 12-inch nonstick skillet, cook the sauerkraut, remaining 2 tablespoons vinegar, and sugar over medium-high heat, stirring occasionally, until the liquid evaporates (about 3 minutes). Transfer the sauerkraut to a bowl.
3. Sauté the Tempeh: In the same skillet, heat 2 tablespoons of oil over medium heat until shimmering. Add 4 pieces of tempeh and cook until golden brown on the first side (2 to 4 minutes). Flip the tempeh, reduce heat to medium-low, and continue cooking until golden brown on the second side (2 to 4 minutes); transfer to a clean plate. Repeat with the remaining 2 tablespoons of oil and remaining tempeh.
4. Prepare the Dressing: In a bowl, whisk together mayonnaise, chopped sweet pickles, pickle brine, and cocktail sauce to create a tangy and crunchy Russian dressing.
5. Assemble the Reubens: Brush melted butter evenly over one side of each slice of rye bread. Flip the bread over and spread the Russian dressing evenly over the second side. Layer half of the Swiss cheese, tempeh, sauerkraut, and the remaining Swiss cheese between prepared bread slices with the dressing inside the sandwich.
6. Toast the Sandwiches: Heat a skillet over medium-low heat for 2 minutes. Place 2 sandwiches in the pan and cook until golden brown on the first side (about 2 minutes). Flip the sandwiches, cover the skillet, and cook until the second side is golden brown and the cheese is melted (about 2 minutes).
7. Serve: Transfer the Tempeh Reubens to a serving platter. Enjoy the delicious combination of flavors and textures in this vegetarian twist on the classic Reuben sandwich.