Tempeh Reuben

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This tempeh Reuben is a plant-based take on a classic deli sandwich, built for big flavor and serious comfort. Thin slices of tempeh are marinated in a savory, tangy blend of soy sauce, apple cider vinegar, lemon juice, Dijon, and warm spices. A quick pan-fry gives the tempeh crisp edges and a satisfying bite that works perfectly in a sandwich.

The rest stays true to Reuben tradition. Sauerkraut adds brightness,
creamy dressing brings balance, and rye or sourdough bread gets grilled until golden and crisp. Optional Swiss cheese melts into the layers, tying everything together. The result is rich, tangy, and just messy enough—in the best way.

This tempeh Reuben is great for lunch or dinner and works well for mixed households, since it delivers familiar flavors without meat. Whether you’re new to tempeh or already a fan, this recipe shows how well it holds up in a hearty, classic-style sandwich.

Servings

2 large sandwiches

Prep time

10 minutes

Cooking Time

10 minutes

Ingredients

For the Tempeh Marinade:

8 oz tempeh, sliced into sandwich-thin pieces
2 Tbsp soy sauce
1 Tbsp Madame Sarah Apple Cider Vinegar
1 Tbsp Madame Sarah Lemon Juice
1 Tbsp olive oil
1 tsp Dijon mustard
1 tsp maple syrup
½ tsp Madame Sarah Granulated Garlic
½ tsp Madame Sarah Granulated Onion
½ tsp smoked paprika
¼ tsp black pepper
Optional: ¼ tsp liquid smoke

For the Sandwich:

4 slices rye or sourdough bread
2–3 Tbsp Russian or Thousand Island dressing (store-bought, vegan, or homemade)
½ cup sauerkraut, well-drained and blotted dry
2 slices Swiss cheese (optional)
Butter or neutral oil, for grilling

Directions

1. Marinate the tempeh

Whisk all marinade ingredients together in a shallow dish.

Add tempeh and marinate for at least 30 minutes, or overnight for deeper flavor.

2. Cook the tempeh

Pan-fry over medium heat until browned on both sides, about 3–4 minutes per side.

3. Prep the sandwich (open-faced)

Butter one side of each bread slice and place butter-side down on a preheated skillet over medium-low heat.

Spread dressing on the top-facing side of each slice.

On one slice, layer cooked tempeh and sauerkraut.

On the other slice, add Swiss cheese.

4. Grill and melt

Cook until the bread is golden and crisp and the cheese is melted, about 3–5 minutes.

5. Assemble and finish

Use a spatula to close the sandwich in the pan.

Let rest for 1–2 minutes, then slice and serve.

Pro Tip

Drain and blot the sauerkraut well, and don’t overload the dressing. This keeps the bread crisp and the sandwich balanced.