This is a very hearty and delicious sandwich. Tempeh and sauerkraut contain beneficial bacteria and enzymes that aid digestion. Rinse the sauerkraut to eliminate most of the sodium.
2.6 ounces (1/3 of an 8-ounce package) tempeh
2 teaspoons Dijon mustard
2 to 3 teaspoons Thousand Island Dressing or mayonnaise (regular or vegan)
1/4 cup sauerkraut
2 thin slices Swiss cheese
Slice tempeh into 1/2-inch slices. Warm skillet over medium-high heat. Pour in enough oil to coat. Brown tempeh on both sides. While tempeh is cooking, preheat toaster oven or conventional oven. Spread mayonnaise on one slice of bread and mustard on the other. Place bread on baking sheet. Place cooked tempeh on the mustard slice of bread and sauerkraut on the mayonnaise side. Place a slice of cheese on each side. Place under broiler for 2 to 3 minutes, or until cheese is melted. Place bread together, filling sides in.
Makes 1 serving
Note: One (8-ounce) package of tempeh makes about 3 sandwiches. I slice and sauté the whole package of tempeh at once and keep the cooked slices in the refrigerator. Use cooked tempeh in rueben sandwiches or add to salads.