I just love it when I walk in the kitchen and there is a loaf of bread waiting for me. I especially love these loaves that Boucci makes for me. Aside from their amazing taste and smell I think you can see why they make me happy! Boucci is bread maker and husband extraordinaire!
This loaf happened to be Rye and it makes one of my favorite sandwiches, a Reuben. I have prepared the tempeh for these a couple of different ways. One way is to saute the tempeh in a tad bit of oil and drizzle on some soy sauce. Do this about 4-5 minutes per side. My new favorite way is to put 1 cube of boullion in 1 cup of water with 1 -2 Tablespoons of Tamari/soy sauce and simmer the tempeh 10 minutes per side. This seems to provide a flavor boost, makes the tempeh warm and moist and I don’t get pieces of tempeh stuck in my back teeth. Bonus!
Ingredients For Each Sandwich
- 1 slice of prepared tempeh (see above preparation methods, 8 oz makes 4 sandwiches
- 2 slices of whole grain bread (I love to use rye but I know some people don’t care for the caraway taste)
- 1/4 cup sauerkraut
- 1 slice Swiss cheese melted on a slice of bread
- 1 tablespoon Russian or thousand island salad dressing – I have been using this bottled stuff because it is cheap, uses organic ingredients and is quick
For the ultimate flavor, serve warm. These travel well (no soggy bread issues) so you can make them and consume them chilled. Hungry hikers will gobble these up happily regardless of their temperature.