What elevates a simple sandwich? The pickles. For my easy tempeh reuben, we made a Russian-style dressing using our favorite house pickles, spicy whiskey brined cukes that are straight outta Brooklyn. For the kraut? We went for sauerkraut made by the very same company.
There's so much flavor in this sandwich. It reminds me of the Tempeh Club at the Royal Tavern, only less gargantuan. Though you could certainly double it up and go to town...
|Royal Tavern Tempeh Club...|
Tempeh Reuben with Brooklyn Dressing
1 pkg tempeh, thinly sliced width-wise.
Sauerkraut, we used Brooklyn Brine Whiskey Barrel but any kind will do
3 tbsp Vegenaise
2 tbsp ketchup
Homemade relish: 3-4 Brooklyn Brine Maple Bourbon Bread & Butter Pickles, minced and mixed with 2 tsp agave nectar
Stir to combine, it looks just like Thousand Island or Russian dressing.
I use ready to eat tempeh (I like Rhapsody Teriyaki for this recipe) for extra flavor but if you can't find it, boil regular tempeh for 10 minutes, then pan fry with oil, liquid smoke, and soy sauce, and slice thinly.
Heat a skillet over medium high heat. Spread both sides of bread with Brooklyn Dressing. Top 1 side with tempeh, a heavy helping of sauerkraut, and thinly sliced tomato. Cook sandwich for 2-3 minutes on each side.
*Where to find my ingredients in Philadelphia? I know you can pick up Rhapsody Tempeh at Essene, as well as several types of sauerkraut, pickles, and rye bread. Brooklyn Brine Pickles are available at Williams Sonoma and Green Aisle Grocery.