Saturday, January 9, 2010

tempeh reubens

Pastrami Reubens used to be one of my favorite sandwiches. The roughness of the toasted rye, the crispy sauerkraut, the melted swiss, and the warm pastrami dressed with just right amout of russian dressing was a texture lover's nirvana!

I love to adapt my omnivore favorites in to veg-friendly delights, and with the help of of the Moosewood Collective, I've been able to continue enjoying one of my favorite sandwiches by replacing the pastrami with delightfully seasoned tempeh.

2 cups chopped onions
2 garlic cloves, pressed
8 oz. cubed tempeh
2 t tamari
vegetable oil
rye bread
russian dressing
sauerkraut
swiss cheese slices

Saute the onions and garlic in a bit of oil until the onions begin to soften. Add the tempeh and continue to saute over medium-low heat until it's lightly browned and crisp. Add the tamari, and stir to coat.

Lightly toast the rye bread and spread with Russian dressing. Layer with tempeh and warm sauerkraut, top with a slice of swiss cheese and broil until the cheese melts, then top with a second slice of toasted rye.

This makes enough for several sandwiches, so I microwave the tempeh and enjoy them several times over :)

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