Ingredients
- 8 slices dark pumpernickel bread
- 8 teaspoons nonhydrogenated margarine
- 1 ½ cups sauerkraut
- 2 dill pickles, thinly sliced
- 1 avocado, cut in half lengthwise and sliced into 1/4 inch slices
- 1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares
- FOR THE MARINADE:
- ½ cup white cooking wine
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Bragg Liqid Aminos or tamari
- 2 tablespoons lemon juice, fresh
- 2 cloves garlic, smashed
- FOR THE DRESSING:
- ⅓ cup Vegannaise
- 2 tablespoons ketchup
- 1 lemon juice, fresh, Juice of 1 lemon
- 1 tablespoon minced onion
- 3 teaspoons capers
- 2 tablespoons sweet pickle relish
- pinch cayenne
Directions
Prepare the tempeh:
Combine all ingredients for the marinade. Add the tempeh and marinate for at least an hour, turning once.
Mix together all the dressing ingredients and set aside.
When 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 dark grill lines have appeared, then use tongs to flip them over and cook on the other side for about 3 minutes.
Prepare the sandwich:
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 okay that the other side is dry).
Divide the sandwich ingredients equally among four buttered-side-down fried bread slices. Smother in dressing, top each serving with another slice of fried bread, nonbuttered side down, cut in half, and serve.
Sandwiches
sandwich
Tempeh Reuben. To import, drag image to your MacGourmet recipe box.
