Reuben Sammich

This all started this morning when I went to a retail store that has a special section for obscure gourmet foods. I love looking through the section and reading about all the foods, even the canned meats and cheeses. While browsing through this morning, I ran across some traditional German pumpernickel bread and of course I wanted to buy it and try it! The only thing I could think to make with this bread was a reuben sandwich. I've actually never tried one or made one; However, I have watched my boss order one (that counts, right?! Yes or yes?). I did some research this afternoon and this is what I came up with. I feel pretty confident about it. If you are in the mood for a sour-salty meal this is your best bet.

P.S. Don't judge a book buy it's cover. It ain't pretty but it sure is tasty!






For the Sammie:
4 slices pumpernickel bread
4 tsp vegan margarine
3/4 cup sauerkraut
1 dill pickle, thinly sliced
1/2 avocado sliced
Vegan swiss cheese
8oz of tempeh, cut into 2 equal pieces then cut through the middle so you have 4 squares

For the Marinade:
1/4 white cooking wine
1 tbs olive oil
1 tbs balsamic vinegar
1 tbs tamari
1 tbs fresh lemon juice
2 cloves garlic, smashed

For the Dressing: 1,000 Island
1/3 cup vegannaise
2 tbs ketchup
Juice of 1 lemon
1 tbs minced onion
3 tsp capers
2 tbs sweet pickle relish
a pinch of cayenne

Prepare the tempeh:
Combine all the ingredients for the marinade. Add the tempeh and marinate for at least 1 hour, turning once.

Mix together all the dressing ingredients and set aside.
After the tempeh has marinated for an hour, preheat a grill pan over high heat. Cook the slices on the grill for 4 minutes on one side, until grill lines have appeared, then use the tongs to flip them over and cook on the other side for about 3 minutes.

Prepare the sammich:
Spread a teaspoon of margarine on each piece of bread. Heat a large skillet over moderate heat. Fry each piece of bread on the buttered side for 3 minutes, flip over and cook 1 minute more (It's ok that the other side is dry).
Divide the sammich ingredients equally among the buttered-side-down bread. Smother in dressing, top each with slice of your favorite vegan swiss cheese and the other piece of bread, buttered side up.

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