Vegan Reuben Sandwich

This was one of the best sandwiches ever. I think I'm in love with tempeh! It might even rival the tempeh tantrum sandwich at The Remedy Diner in Raleigh, NC - and that's saying something.

Ingredients:

• 1 package tempeh, sliced into 1/4 inch strips and marinated*
• rye bread
• vegan cheese
• sauerkraut
• chopped purple cabbage
• Russian dressing

Preparation:

1. Preheat the oven to 400 degrees.
2. Put the tempeh and the marinade in a casserole dish, and bake until hot all the way through (roughly 20-25 minutes).
3. In the meantime, put rye bread on a cookie sheet and warm for a couple of minutes.
4. Flip the slices over and toast the second side.
5. Remove half of the bread ("tops"), and use the remaining pieces for the foundation of your sandwiches.
6. When the tempeh is cooked, place it on the foundation pieces of bread.
7. Top with vegan cheese of your choice. I used Daiya havarti style with garlic and jalapenos.
8. Put back in the oven for 2-3 minutes, until cheese is melted.
9. Place purple cabbage, sauerkraut, and vegan Russian dressing on the sandwich tops.
10. When the bases are ready, top them and slice sandwiches in two, and enjoy!

Notes:

For the marinade, use whatever ingredients you have handy. I used soy sauce, teriyaki sauce, toasted sesame oil, garlic and chile paste, crushed garlic, seasoned rice wine vinegar, and a splash of hot sauce. I also steamed the tempeh for about 15 minutes first.