Avocado and Tempeh Reuben

Avocado and Tempeh Reuben
Prep time
Cook time
Total time
A delicious and new take on an old sandwich classic!
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 1 package plain tempeh – cut into ¼″ slices
  • 1 packet grill seasoning/marinade
  • 1 ripe avocado, sliced
  • 1lb package of sauerkraut rinsed and drained
  • ¾ cup low fat Thousand Island Dressing
  • 8 slices rye bread
  • 4 slices low fat swiss cheese
  1. Prepare grill seasoning marinade according to package directions. Add sliced tempeh pieces and marinate for 30 minutes up to an hour.
  2. Preheat skillet over high heat and add tempeh – searing on both sides. Remove from pan and set aside.
  3. In a medium bowl add the drained and rinsed sauerkraut and Thousand Island dressing. Mix well and set aside.
  4. To assemble the sandwiches: start with one piece of rye bread. Layer on 4-5 slices of the seared tempeh. Top with a piece of swiss cheese followed by a few slices of the avocado. Top with a few heaping tablespoons of the sauerkraut mixture and top with another piece of rye bread. Assemble four sandwiches.
  5. I used a panini press to toast up these yummy sandwiches. But if you don’t have a panini press, heat a large skillet over medium high heat, spray with nonstick spray and add sandwiches 2 at a time. Press down with another pan topped with heavy cans to make a “pressed” sandwich.
  6. Cook until golden brown on the bottom and then flip over to brown the topside of the sandwich. When finished, slice in half and serve warm alongside a nice salad or roasted brussel sprouts (pictured above)!