There are sandwichs and there are sandwichs.
This recipe will help you respect just what goes on between two slices of bread.
Tempah reuban club sandwich
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The deli icon gets a meatless makeover in this recipe.
Tamari and maple syrup-blackened tempeh is stacked between avocado, tomatoes, and traditional sauerkraut, a great source of gut-healthy probiotics.
Instead of the usual Russian dressing, which can be a little heavy on the fat, this recipe features a lighter, vegan version made with tahini.
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Here's what you would need for a Tempeh Reuben Club Sandwich.
Maple Tempeh:8 ounces tempeh, sliced in half then down center to make thin square slices1 Tbsp maple syrup, grade B2 tsp tamaridash of fine black pepperoptional: a few splashes of liquid smokeFor Sandwich:3 slices sourdough bread* (the long wide slices from the middle part of a bakery round)1 ripe avocado, sliced and splashed with lemon juice1 small tomato, sliced3/4 cup sauerkraut3 rings of onionvegan mayo + Dijon mustard for spreadingoptional: add some melted vegan cheese if you dare)Russian Dressing Recipes - three options:version one, rustic & nutty:2 tsp tahini1 tsp maple syrup1/2 tsp tamari1 tsp lemon juice1 tsp chopped chives or parsleypinch of paprikaversion two, easy and creamy:1 Tbsp vegan mayo1 tsp maple or agave syrupdash paprika1 tsp finely chopped chives or parsley (opt'l)1/4 tsp horseradish or dash of cayenneversion three - sweet, sassy & classic 2 Tbsp vegan mayo2 tsp ketchup1 1/2 tsp pickle relish2 tsp lemon juice (fresh)1/2 tsp vegan Worcestershire sauce (try Annies brand)1/8 tsp coarse saltpinch of fine black pepperNotes:If you only have square bread you should be fine, but the portion will be smaller and you will have leftover toppings so the longer the bread slice the better.Directions:1. Prep all veggies and slice up tempeh. Whip up your Russian Dressing. All three recipes will work.2. Toast all three slices of bread. Add vegan mayo to one slice, Dijon mustard to another and the Russian dressing to another. Set aside, this helps spreads absorb in the toast a bit.3. Heat up skillet. Add a tiny splash of veggie oil to pan and then add the sliced tempeh. Add the tamari and maple too. Allow to cook for about 2 minutes on each side. Edges should blacken from the tamari and sweet maple syrup. Add some pepper before turning off heat. Many of you prefer to steam your tempeh before sauteing. If this is your situation, feel free to steam before adding to saute pan.4. After you remove the tempeh from pan, quickly add the sauerkraut. I like tot do this because it warms the kraut, blackens a few of the edges and adds more flavor. Or you can simply use raw cold kraut if desired.5. Start stacking! Add one layer of tempeh, then some tomatoes on top. Then add the avocado. The avocado will happily mush into the dry bottom of the middle layer of toast you stack next. Add middle toast. Then another layer of tempeh, onion, and all that heavenly kraut. Last, add more avocado and the top layer of toast.Serve now or you can add to the oven to make your sandwich extra toast and warm. Or chill in the fridge until ready to serve.
For reheating: 350 degrees for 10-15 minutes will do it.
