Tempeh Reubens
By Sara MayerPublished on January 30, 2026
Time
1 hour
Yield
Serves 4
Ingredients
10 tablespoons cider vinegar, divided½ cup water 2 teaspoons ground allspice 1½ teaspoons table salt 1 teaspoon black peppercorns, cracked1 teaspoon dried thyme 1 teaspoon paprika 1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs1 cup sauerkraut, drained and rinsed1 teaspoon packed brown sugar ¼ cup vegetable oil, divided¼ cup mayonnaise ¼ cup finely chopped sweet pickles plus 1 teaspoon pickle brine2 tablespoons cocktail sauce 4 tablespoons unsalted butter, melted8 slices hearty rye bread 4 ounces Swiss cheese, shredded (1 cup)
Before You Begin
To make a vegan version, use plant-based cheese and mayonnaise. See the test kitchen's preferred brands of vegan mayo or make your own.
Instructions
- Combine ½ cup cider vinegar; ½ cup water; 2 teaspoons ground allspice; 1½ teaspoons table salt; 1 teaspoon black peppercorns, cracked; 1 teaspoon dried thyme; and 1 teaspoon paprika in large saucepan and bring to simmer over medium heat. Add 1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs; cover; reduce heat to medium-low; and simmer until liquid is mostly absorbed, 10 to 15 minutes, turning tempeh halfway through cooking. Transfer tempeh to plate and let cool for 10 minutes.
- Meanwhile, cook 1 cup sauerkraut, drained and rinsed; remaining 2 tablespoons cider vinegar; and 1 teaspoon packed brown sugar in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes; transfer to bowl. Wipe out skillet with paper towels.
- Heat 2 tablespoons vegetable oil in now-empty skillet over medium heat until shimmering. Add 4 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes. Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes; transfer to clean plate. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons vegetable oil and remaining tempeh. Wipe out skillet with paper towels.
- Whisk ¼ cup mayonnaise, 1 cup finely chopped sweet pickles and 1 teaspoon brine, and 2 tablespoons cocktail sauce together in bowl. Brush 4 tablespoons melted unsalted butter evenly over 1 side of 8 slices hearty rye bread. Flip bread over and spread mayonnaise mixture evenly over second side. Assemble 4 sandwiches by layering ingredients as follows between prepared bread (with mayonnaise mixture inside sandwich): ½ cup shredded Swiss cheese, tempeh, sauerkraut, remaining ½ cup shredded Swiss cheese. Press gently on sandwiches to set.
- Heat now-empty skillet over medium-low heat for 2 minutes. Place 2 sandwiches in pan and cook until golden brown on first side, about 2 minutes. Flip sandwiches, cover skillet, and cook until second side is golden brown and cheese is melted, about 2 minutes. Transfer sandwiches to serving platter. Wipe out skillet with paper towels and cook remaining 2 sandwiches. Serve.
Time
1 hourYield
Serves 4Ingredients
10 tablespoons cider vinegar, divided
½ cup water
2 teaspoons ground allspice
1½ teaspoons table salt
1 teaspoon black peppercorns, cracked
1 teaspoon dried thyme
1 teaspoon paprika
1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs
1 cup sauerkraut, drained and rinsed
1 teaspoon packed brown sugar
¼ cup vegetable oil, divided
¼ cup mayonnaise
¼ cup finely chopped sweet pickles plus 1 teaspoon pickle brine
2 tablespoons cocktail sauce
4 tablespoons unsalted butter, melted
8 slices hearty rye bread
4 ounces Swiss cheese, shredded (1 cup)
Ingredients
10 tablespoons cider vinegar, divided
½ cup water
2 teaspoons ground allspice
1½ teaspoons table salt
1 teaspoon black peppercorns, cracked
1 teaspoon dried thyme
1 teaspoon paprika
1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs
1 cup sauerkraut, drained and rinsed
1 teaspoon packed brown sugar
¼ cup vegetable oil, divided
¼ cup mayonnaise
¼ cup finely chopped sweet pickles plus 1 teaspoon pickle brine
2 tablespoons cocktail sauce
4 tablespoons unsalted butter, melted
8 slices hearty rye bread
4 ounces Swiss cheese, shredded (1 cup)
Ingredients
10 tablespoons cider vinegar, divided
½ cup water
2 teaspoons ground allspice
1½ teaspoons table salt
1 teaspoon black peppercorns, cracked
1 teaspoon dried thyme
1 teaspoon paprika
1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs
1 cup sauerkraut, drained and rinsed
1 teaspoon packed brown sugar
¼ cup vegetable oil, divided
¼ cup mayonnaise
¼ cup finely chopped sweet pickles plus 1 teaspoon pickle brine
2 tablespoons cocktail sauce
4 tablespoons unsalted butter, melted
8 slices hearty rye bread
4 ounces Swiss cheese, shredded (1 cup)
Why This Recipe Works
We “corn” the tempeh in just a 10-minute simmer in a traditional corning brine, which imparts the distinctive flavor without making the tempeh too salty. Then, we brown the tempeh in a skillet to give it a nice crust. To make a quick Russian dressing, we mix prepared cocktail sauce with creamy mayonnaise, crunchy pickles, and some tart pickle juice. The result is a dressing with great flavor and a satisfying crunch. We top the sandwiches with sauerkraut and Swiss cheese and toast them in a skillet until the cheese is melted and the bread is crisp and golden brown.
Before You Begin
To make a vegan version, use plant-based cheese and mayonnaise. See the test kitchen's preferred brands of vegan mayo or make your own.
Instructions
- Combine ½ cup cider vinegar; ½ cup water; 2 teaspoons ground allspice; 1½ teaspoons table salt; 1 teaspoon black peppercorns, cracked; 1 teaspoon dried thyme; and 1 teaspoon paprika in large saucepan and bring to simmer over medium heat. Add 1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs; cover; reduce heat to medium-low; and simmer until liquid is mostly absorbed, 10 to 15 minutes, turning tempeh halfway through cooking. Transfer tempeh to plate and let cool for 10 minutes.
- Meanwhile, cook 1 cup sauerkraut, drained and rinsed; remaining 2 tablespoons cider vinegar; and 1 teaspoon packed brown sugar in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes; transfer to bowl. Wipe out skillet with paper towels.
- Heat 2 tablespoons vegetable oil in now-empty skillet over medium heat until shimmering. Add 4 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes. Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes; transfer to clean plate. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons vegetable oil and remaining tempeh. Wipe out skillet with paper towels.
- Whisk ¼ cup mayonnaise, 1 cup finely chopped sweet pickles and 1 teaspoon brine, and 2 tablespoons cocktail sauce together in bowl. Brush 4 tablespoons melted unsalted butter evenly over 1 side of 8 slices hearty rye bread. Flip bread over and spread mayonnaise mixture evenly over second side. Assemble 4 sandwiches by layering ingredients as follows between prepared bread (with mayonnaise mixture inside sandwich): ½ cup shredded Swiss cheese, tempeh, sauerkraut, remaining ½ cup shredded Swiss cheese. Press gently on sandwiches to set.
- Heat now-empty skillet over medium-low heat for 2 minutes. Place 2 sandwiches in pan and cook until golden brown on first side, about 2 minutes. Flip sandwiches, cover skillet, and cook until second side is golden brown and cheese is melted, about 2 minutes. Transfer sandwiches to serving platter. Wipe out skillet with paper towels and cook remaining 2 sandwiches. Serve.
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