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.
Tempeh Reubens Recipe
2 garlic cloves, pressed
8 oz. cubed tempeh
2 t tamari
swiss cheese slices
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 :)