with chips / sugar snap peas
We took our go-to Reuben sandwich recipe (first featured in 2019) and made it vegetarian with flavorful marinated tempeh instead of the classic corned beef.
Smarts: To keep things simple, we looked for side dishes that didn’t take any prep. Feel free to skip the chips and / or use baby carrots instead of the sugar snap peas.
- Garlic - 1 clove , chopped
- Mayonnaise - 1/3 cup
- Ketchup - 1 1/2 Tbsp
- Sweet pickle relish - 2 tsp
- Lemon juice - 1/2 tsp
- Paprika - 1/4 tsp
- Tempeh - 16 oz , thinly sliced (sub extra-firm tofu)
- Water - 1 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Tamari - 3 Tbsp
- Vinegar, apple cider - 2 Tbsp
- Salt - 3/4 tsp
- Sugar - 1/2 tsp
- Black pepper - 1/2 tsp
- Garlic powder - 1/2 tsp
- Sauerkraut - 1 cup , well drained
- Parchment paper - for baking
- Butter - 4 Tbsp
- Bread, gluten-free sandwich - 8 slices
- Cheese, Swiss - 4 slices
- Sugar snap peas - 10 oz (sub baby carrots)
- Chips, any gluten-free type - for serving
Steam tempeh - Slice tempeh. Pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done 1 day ahead)
Marinate tempeh - (If prepping right before cooking, get oven heating while tempeh marinates.) Whisk together first portion of oil, Tamari, vinegar, salt, sugar, black pepper, and garlic powder. Add tempeh, turning to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)
Sauerkraut - Drain sauerkraut. Rinse with cool water first for a milder flavor.
Heat oven to 425F / 218C.
Line a sheet pan with parchment paper. Remove tempeh from marinade and spread out in a single layer on parchment. Drizzle some of the marinade over each slice (reserve remainder of marinade).
Bake tempeh in the oven for 8 minutes. Remove and flip tempeh over. Drizzle tempeh with reserved marinade and continue baking until deep golden brown, 5 to 10 minutes more.
When tempeh is done, assemble sandwiches. Butter one side of each piece of bread. Lay out bread buttered-side down. Layer half the slices with cheese, sauerkraut, tempeh slices, and dressing (you won’t need to use it all on the sandwiches; reserve any extra). Top with bread buttered-side up. Continue until all sandwiches are made.
Heat a griddle, grill pan, or skillet over medium heat. Place sandwiches butter-side down onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Continue cooking on the other side until golden and the cheese is melted.
Serve sandwiches with chips and snap peas. The snap peas are great dipped in the remaining dressing. Enjoy!