Tempeh Reuben & Russian Dressing

Whisk together the mayonnaise (1 cup), ketchup (¼ cup), white onion (3 Tbsp, minced), horseradish (1 Tbsp), Sriracha (2 tsp), worcestershire sauce (1 tsp), and apple cider vinegar (1 tsp) until smooth. Season with salt and pepper to taste. Set aside or refrigerate until ready to use.

Cut the tempeh (1 pack 8 oz) in half lengthwise, then slice through the middle to get 4 thin slices total.

Combine all marinade ingredients in a shallow dish. Add tempeh slices and marinate for at least 30 minutes.

Heat a large cast-iron skillet over medium heat with 2 tablespoons of the oil. Cook tempeh for about 5 minutes per side until dark brown. Add the reserved marinade and let it cook off in the skillet, allowing the flavors to deepen.

Butter one side of each bread (4 slices) slice with the vegan butter. Place on the skillet and toast for 3-4 minutes until lightly golden. Flip. Spread Russian dressing (¼ cup from above) on the toasted side of every slice. On 2 of the slices, divide the sauerkraut (½ cup heaping) and top with 2 pieces of cooked tempeh each, plus vegan swiss cheese if using. Close the sandwiches and cook each side for about 5 minutes until deeply browned and heated through.

Remove from heat and serve immediately.