Tempeh Reuben Sandwiches with Green Apple Sauerkraut (Edit recipe)

Marinate Tempeh

1. In a gallon ziplock, whisk together Worcestershire sauce through brown sugar. Add tempeh slices to the bag, seal and gently coat. Refrigerate and marinate at least 2 hours and up to overnight.

Make Green Apple "Sauerkraut"

1. Add green cabbage to a large mixing bowl. Cover with vinegar, honey, pickle juice and salt. Add red onion slices.
2. Use clean hands to ‘massage’ everything together, approximately 3-4 minutes. You want to feel the cabbage breaking down and softened.
3. Fold in green apple, cover and refrigerate.

Make Thousand Island Dressing

1. Fold all ingredients together in a mixing bowl. Refrigerate.

Tempeh

1. Heat a castiron or other nonstick skillet to medium. When you add a splash of water and it sizzles, the pan is ready.
2. Add tempeh slices in an even layer, including excess marinade, and cook 4-5 minutes, until golden-brown on the bottom. Flip and repeat another 2-3 minutes, then set aside to cool.

Assemble Sandwiches

1. Set oven to broil.
2. Add slices of bread to a baking sheet and top half of the slices with a generous layer of Thousand Island, a few pieces of tempeh and 1-2 slices of swiss.
3. Broil until cheese is bubbling, then top with a generous layer of sauerkraut, squeezing out excess liquid
4. Add more Thousand Island to the empty slices, then make sandwiches and enjoy with an extra side of sauerkraut!