After the sandwich halves have baked, add sauerkraut and russian dressing to the sandwich. I love sauerkraut and the dressing I make is pretty awesome, too. Use a bottled russian or 1000 island dressing if you prefer, but I like to make my own.
My russian dressing contains all or some of the following:
– Mayo/greek yogurt (whatever I have)
– Hot sauce
– Garlic powder
– Onion powder
– Whatever else I feel like using, just make it taste good.
Once your tempeh is golden-brown and has a bit of a crust (from the caramelizing of the brown sugar), get your bread ready on a baking sheet or pizza stone. I use a preheated pizza stone because it give a very nice crust on the outside of the bread. Sometimes, I’ll even toast the bread in the oven on both sides before assembling the tempeh and cheese.
The amount of cheese you use is up to you. I often put a piece of swiss on each piece of bread, but it’s totally up to you. Bake the un-assembled sandwiches in the oven for 7 or 8 minutes. You can do more or less, but you want the cheese to be melted.
So, to make the tempeh, you have to slice it thinly and then saute it on both sides. Tempeh browns nicely on its own, but, in the interest of giving these sandwiches some great flavor, that’s not all we’re going to do to them while in the pan.
To saute the tempeh, heat oil over medium in a pan (I like using steel pans, not tephlon coated pans). I prefer to use sesame oil for this particular recipe, but I’ve used olive, too, and it works just fine.
Once the tempeh is lightly browned on each side, you will add the “secret marinade/sauce.”