"Luck of the Irish" Reuben Sandwiches

Since we have an Irish heritage, we grew up on corned beef and cabbage. We always have Irish coffee and corned beef sandwiches on St. Patrick's day. I thought this year's St. Patrick's Day dinner would be a great challenge, but the end result left us hungry for more! Don't wait until next St. Patrick's Day to make them!

This recipe makes 4 Reuben's

1 - 8 oz pkg tempeh, cut into 4 pieces

6 oz Vegan beer (drink the rest of the beer while tempeh is marinating)

1 T Vegan Worcestershire sauce

1/2 t caraway seeds

1/4 t liquid smoke

Cut tempeh into 4 pieces. Carefully slice tempeh in half and then slice each piece again horizontally.

In a baking dish or pan, mix beer, Worcestershire sauce, caraway seeds and liquid smoke. Add the tempeh (if you have time let the tempeh marinate for at least 1 hour, but not necessary). Leave tempeh in marinade and bake in a 350 oven for 25-30 minutes covered or until most of the marinade has evaporated.

Dressing:

1/3 c Vegan mayonnaise

2 T ketchup

2 T dill pickle, chopped OR sweet pickle relish

*Add a few dashes of "Tabasco" if you like a spicy sauce

Rye bread

"Earth balance" buttery spread or sticks

Sauerkraut (approx. 1/3 c per sandwich). Heat your sauerkraut in a frying pan and add 1 T Vegan dark brown sugar, this takes the bitterness away. Use a slotted spoon to scoop the sauerkraut out of the pan or the juice will make your sandwich soggy!

In a small bowl, mix the Vegan mayonnaise, ketchup and pickles.

When the tempeh is ready to assemble. Spread the rye bread with "Earth Balance" buttery spread or sticks (grill sides), add the tempeh, sauerkraut and 2 T dressing. Grill sandwiches (buttery side down) until both sides are brown. Serve immediately.

*Make our Swedish Rye Bread Ubetcha! recipe on 12/22/10, makes a tasty sandwich!