The recipe is modified from a recipe from the Food Network (www.foodnetwork.com/recipes/food-network-k
Makes 6 sandwiches, so I hope you're hungry!
12 oz tempeh, cut into pieces appropriate for 6 sandwiches
juice of one lemon, minus 1 teaspoon (which goes in the dressing)
a few tablespoons of soy sauce
water to cover
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 pound bag sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated
Generous pinch allspice
Salt and freshly ground black pepper
1/4 cup vegenaise
1 tablespoon chili sauce or ketchup
Dash hot sauce, optional
1 tablespoon minced fresh chives and/or fresh dill, optional
2 teaspoons capers, chopped, optional
1 teaspoon freshly squeezed lemon juice
1 tablespoon dill relish, optional
1 to 2 tablespoons margarine, room temperature
12 slices rye bread
3/4 cup shredded Daiya cheddar (or some other shredded vegan cheese), optional
For the tempeh:
Mix lemon juice and soy sauce in a small sauce pan. Add the tempeh, then add water to cover the tempeh. Bring the liquid to a boil, then cover, reduce the heat, and simmer for 10-12 minutes. This will get rid of the tempeh's bitterness and add a nice lemony flavor.
For the sauerkraut:
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown. Add the apple and allspice, season with salt and a generous grinding of pepper. Cook until apple is tender and all the liquid has evaporated, about 15 minutes more. Turn off the heat and add the drained sauerkraut to let it heat up.
For the Russian dressing:
Mix all the dressing ingredients together, cover and refrigerate until ready to use.
For the Sandwich:
Preheat broiler to low.
Spread some margarine on 1 side of each slice of bread. Place 6 pieces, buttered side down, on a baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the tempeh, apple sauerkraut, and then Daiya (if using) on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on top of the sandwiches, then add the 6 remaining slice of bread buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.