Reuben sandwich with tempeh

Ingredients:

Refueling

• 0.5 cups ketchup
• 0.5 cup mayonnaise
• 2 tbsp. horseradish
• 1 tbsp pickled cucumber relish
• 2 tsp Worcestershire sauce
• 1/4 tsp paprika
• Freshly ground black pepper to taste

Ruben

• 1 pack of tempeh weighing 220 g.
• Extra-virgin olive oil, for frying
• 4 tbsp softened butter
• 8 slices multigrain bread
• 8 slices Muenster
• 1 carrot, grated
• 1 cup sauerkraut

Preparation:

1. Refueling:
   
   Combine ketchup, mayonnaise, horseradish, Worcestershire sauce, paprika and black pepper in a bowl and mix well.
2. Sandwich:
   
   Slice each tempeh piece crosswise into two smaller pieces, then cut each slice horizontally to create two thinner pieces.
3. Heat a cast-iron skillet or sauté pan over medium-high heat. Drizzle with olive oil (I usually use a paper towel and tongs to coat the pan evenly). Fry the tempeh until golden brown, about 2 minutes per side.
4. Butter one side of each slice of bread, then flip. Spread four slices with a little Russian dressing, then top each with a slice of cheese. Top with a slice of tempeh, some grated carrots and sauerkraut, then another slice of cheese. Top with the remaining slices of bread.
5. Heat a cast-iron skillet or sauté pan over medium heat. Cook the sandwiches for about 2 minutes on each side. I like to cover them with a metal bowl to help the cheese melt.