New York-Style Reuben {Recipe}

Bring the Big Apple to your own kitchen with this iconic deli sandwich.

With this twist on a classic American sandwich from NYC Vegan, Michael Suchman and Ethan Ciment serve up a tantalizing, plant-based taste of New York City’s delicatessens. Creamy vegan mayo and sauerkraut perfectly complement smoky tempeh sandwiched between two slices of toasted, tangy rye bread.

Serves 1 

What You Need: 

1 tablespoon ketchup
1 tablespoon vegan mayonnaise
2 slices rye bread, lightly toasted
1 slice nondairy Swiss cheese
4 strips tempeh bacon
2 slices beefsteak tomato
½ large ripe Hass avocado, cut into ⅛-inch thick slices
3 tablespoons sauerkraut

What You Do:

1. In a small bowl, combine ketchup and mayonnaise. Spread mixture on bread slice. Place cheese slice on other slice of toasted bread and allow to melt.

2. Sear tempeh strips in a nonstick medium skillet over medium-high heat for 2 minutes on each side.

3. Place tempeh and tomato slices on top of bread with dressing, then add avocado and sauerkraut. Top with cheesy slice of bread, cut in half, and serve.

Photo courtesy of Jackie Sobon

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