Tempeh Reuben

Makes 3 sandwiches, Vegetarian

• 8 oz package tempeh
• 3 T olive oil
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tsp minced parsley
• 1 tsp minched chives (optional)
• Pepper to taste
• 6 slices rye bread
• 1/4 lb sliced Swiss cheese
• 1 cup Organic Sauerkraut
• 3 T softened butter
• 3 halves Organic Dill Pickles (optional)

Cut tempeh in thirds (cross-wise). Then, slice each piece through the middle to halve its thickness. Heat oil in skillet. Cook 6 tempeh pieces until golden brown on each side, turning once.

Combine mayonnaise, ketchup, parsley, chives, salt, and pepper to make Russian Dressing. Spread dressing on 1 side of each slice of rye bread. Assemble 3 sandwiches, piling on tempeh (2 pieces per sandwich), Swiss cheese, and Organic Sauerkraut. Lightly butter outside of sandwiches and cook on skillet or grill until golden brown on both sides, turning once. Serve with Organic Dill Pickles.