Yesterday at work I couldn't stop thinking about Tempeh Reubens. The Scenic Cafe has a pretty decent Tempeh Reuben but who can afford to eat there all the time. So I began planning. Bread is easy, a nice Rye. Cheese, Swiss of course, sliced thin. Tempeh, I purchased the White Wave-Five Grain variety. Saurkraut, any variety will do but hoemade is best. So this leaves us with the most important part, the sauce. I was going to go the easy route and buy some Thousand Island Dressing but V-Nick intervened. So I thought about getting some sort of Amy's dressing but nothing seemed right. Then the big breakthrough! Julie Zimmerman was at the Co-op shopping and I asked her what to put on my Reuben. She suggested a Sour Cream and Horseradish mixture, VOILA!
Now making a Tempeh Reuben is pretty easy.
1. Cut the Tempeh in half lengthwise.
2. Fry the Tempeh in some butter (mmm butter.)
3. Prepare the bread by buttering the outsides.
4. Place the bread, butter side down in pan, place Swiss Cheese and Tempeh on top, cover with other piece of bread, butter side up.
5. Brown both sides until cheese is melty and delicious.
6. Remove sandwich from pan and take off the bread piece away from the cheese.
7. Slather with Sour Cream/Horseradish mixture and preheated Saurkraut.
8. Replace bread and cut in half.
9. Enjoy.
Anyone else have good sandwich ideas?
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