Recipe by mel
"A satisfying, tangy sandwich that is a cinch to make."
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thousand island salad dressing
I LOVE reubens, but this recipe left me unfulfilled. Try this next time -- it was a hit with my family:
In large fry pan add 1 cup vegetable broth, 1 Tbsp. minced garlic, 1 tsp. liquid smoke and 1 cup water. Bring to a low boil. Then, cut tempeh at a diagonal for wider slices and simmer them in broth for 20 minutes, turning occasionally as liquid reduces. Remove from heat and place on a slice of lightly toasted rye, top with sauerkraut and swiss, put under a broiler for a minute so that the cheese melts, add your top slice of rye and serve with thousand island dressing.
Even my finicky 8 year old loved this one!
The Natural Foods store in my neighborhood sells "bacon"flavored tempeh - it's sooo good! If you can find that variety I recommend using that in place of plain tempeh. And try it in place of real bacon on BLT's. Yum.
I work in a Vegetarian Kitchen. After 5 years of eating the same food day after day, this is the one sandwich that still sends me into culinary heaven every time I bite into it. We use earth balance and marble rye bread.
Thank you! Thank you! Thank you! There are very few things I miss from the land of meat-eating, but reubens are one of them. I rushed home to make this after I found this recipe and was not disappointed. If anything, I found these sandwiches even tastier than the orignal!
This is a dangerous recipe for me - delicious - I have missed reubens! Here is my version: Pumpernickel bread (Beefsteak brand) 2 pkgs tempeh makes 8 sandwiches. Slice each tempeh in half to make two squares. Slice those squares in half lengthwise (so that they are twice as thin - really, it works!) Sprinkle the slices with soy sauce before browning them in a little oil in a saute pan. Remove. Brush one side of bread with butter, place butter-side down on griddle, layer one slice tempeh, cheese, 'kraut, top bread layer. Flip them carefully! When cheese melts and bread is crisp, open and spread the inside of each piece of bread (not just one side!) with sauce. Slather. Cut in half, serve. (My children only ate a half sandwich each, so you could say this makes 16 servings but the leftovers are so good - also, it uses up the whole loaf of pumpernickel and less kraut to throw away afterwards so I say make a big batch). The sauce I used was a sort of thousand island minus the relish: 1 c. mayonnaise 1 tsp. Worcestershire sauce 1/4 c. catsup 1 tsp. grated onion You can also dip into the sauce instead of slathering the bread. I love the slather...messy though. My version has butter and worcestershire as well as real swiss, so it's not technically vegetarian. I think this recipe would get lots more attention if we had a better picture!
These were great! I give it a 4 only because I marinated the temphe in a little bit of soy sauce to give it a salty "corn beef" flavor. Otherwise a great substitute for a meaty sandwich!
This tastes so close to the real thing, you'll never know the difference. I would recommend sprinkling the tempeh with a little salt and cracked pepper and frying in olive oil before adding to the sandwich...makes the texture better. Great idea!
After missing Reubens for 12 years, I was pretty darn excited to find this recipe! I'm embarrassed as a vegetarian to say I had never heard of tempeh, but I am so glad I tried it!!!! My meat loving sister asked if it tasted like corned beef, and I had to say no, but with marinating the tempeh in soy sauce as per reviews, it captured the saltiness of corned beef, and along with the very distinct, strong reuben flavors of the saurkraut, swiss cheese, rye bread, and 1000 isle dressing, I didn't miss the meat at all! I am going to make for my meat loving husband to see what he thinks next! THANK YOU MEL FOR SUBMITTING THIS GEM!!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 223
The hard work's over, now celebrate the leftovers.
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