Equipment Needed
1- Sauté pans
Sheet pan for baking
Bowl and whisk
Ingredients
1 pound tempeh
1 loaf rye bread, sliced
4 tablespoons butter
4 slices Daiya Swiss cheese
Sweetkraut (*recipe below)
Dijonaise sauce (*recipe below)
Tempeh brine (*recipe below)
Pan release spray
*Dijonaise
Ingredients
¼ cup of Dijon mustard
½ cup of Veganaise dressing
1 Tablespoon honey
Directions
1. Mix and set aside
*Sweetkraut
Ingredients
1/2 head of red cabbage
6- tablespoons of apple cider
3- tablespoons of sugar
2- tablespoons of olive oil
4- tablespoons butter
4- tablespoons berry jam
Salt to taste
Procedure
1. Slice-julienne the cabbage super thin with a sharp knife and set aside.
2. Heat the oil in a sauté pan, add the cabbage, and sauté for 2 minutes.
3. Add butter and continue cooking for a couple more minutes
4. Add the vinegar and berry jam and cook for a couple of minutes until the mixture
becomes translucent (1/2 way cooked), about 10 minutes.
Season to taste
Tempeh Brine- (this is optional but yummy)
½ cup beet juice
½ cup pickle juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon dill weed
1 teaspoon caraway seed
2 tablespoons brown sugar
Tempeh
Slice Tempeh into 1/8” slices and toss with the brine above, then heat the tempeh in a saute pan or in the oven.
Assembly and Service
Place parchment paper on a sheet pan, spray with pan release, and set bread out.
Spread Dijonaise on the inner sides of the bread.
Place the Tempeh down on bread,
Distribute the sweet kraut on top of tempeh and then top with 1 slice of cheese,
Place the top bread on.
Now, spread butter on each side of the sandwich and put it back on a sheet pan.
In a hot pan, you now brown each side of the sandwiches and return them to the sheet pan with the cheese side UP.
Bake in oven at 350 degrees until cheese is melted and hot.