Updated On: Nov 15 2013 05:13:13 AM CST
Here's a vegetarian twist on a classic deli favorite.
8 slices dark rye bread
Mustard for spreading
1 tablespoon olive oil
8 ounces tempeh, cut into four ¼-inch-thick pieces, 2 ¾ inches long by 2 inches wide
Four ¼-inch-thick slices red onion, divided into rings
4 thin slices Swiss cheese (about 3 ounces)
1 cup canned or jarred sauerkraut, drained well
Four 3/8-inch-thick tomato slices (at room temperature)
Spread one side of each slice of bread with mustard.
Heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh and onion; turn the onion occasionally and cook the tempeh until lightly browned, about 4 to 5 minutes per side. Remove from the heat.
Layer each of 4 slices of bread with with 1 slice of cheese, 1 piece of tempeh, ¼ of the onions, ¼ cup sauerkraut, and 1 tomato slice. Top each with a second bread slice, mustard-side down.
Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Arrange the sandwiches in the skillet, heat until until the cheese is melted and the bread is toasted, about 4 minutes per side.
Cut the sandwiches in half diagonally and serve warm.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Special Report: Modeling website linked to disappearances
School Closings: Thursday, Dec. 5
Columbia man arrested in Fulton for drugs
Man caught masturbating in Hobby Lobby
Former Mizzou football players latest to sue NCAA
Texas A&M president named MU chancellor
Fire crews warn people to clean dryer vents regularly
Crews to shut down Route 179 to clear accident
Most popular puppy names of 2013
On this day: December 6