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Beans & Barley Tempeh Reuben Sandwich
1 pound tempeh
1/4 cup shoyu (soy sauce that contains wheat)
1 hard-cooked egg, minced
1/4 cup minced green bell peppers
1/4 cup minced onion
1/4 cup chopped parsley
1/2 cup minced pickles
2 tablespoons pickle juice
3 cups good-quality mayonnaise
3 tablespoons tomato paste
1/4 teaspoons salt
1/4 teaspoons black pepper
1/4 teaspoon paprika
1/4 cup water
6 slices rye toast
3/4 cup sauerkraut
6 slices Swiss cheese
Preheat oven to 325 degrees.
Slice tempeh into quarter-inch thick slices that are about 3 to 4 inches long. You should have 12 small fillets.
Pour shoyu in a shallow bowl, and dip each slice of tempeh in bowl. Place on a baking pan lined with parchment. Bake in a preheated oven until sauce has dried into tempeh, about 15 to 20 minutes, checking after 10 minutes. Remove from oven and let it cool on a plate.
To make Thousand Island dressing: Combine all remaining ingredients but toast, sauerkraut and cheese. Mix in a food processor until smooth. You will have about 4 cups. Leftover dressing can be used to top salads or on other sandwiches.
To assemble: Spread about a tablespoon of dressing on each slice of toast. On one slice of the toast, arrange four slices of toasted, marinated tempeh, about 1/4 cup sauerkraut and 2 slices of cheese. Run sandwiches under a broiler several minutes, until cheese melts. (Time will depend on how close sandwiches are to heating element.)
Add top slice of bread, press it gently together and slice it in half. Serve with pickle spear and your favorite side salad. Makes 3 sandwiches.
Note: Bottled Thousand Island dressing can be used; or the dressing recipe could be cut in half.
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