Tempeh Reuben
A smoky, tangy vegetarian twist on the classic deli sandwich. Marinated tempeh is pan-seared until crisp, then piled high on rye bread with melted Swiss cheese, warm sauerkraut, and creamy Russian dressing. All the bold, satisfying flavors of a traditional Reuben in a hearty, meatless package.
For 4 servings
- mix · ~2 min
Make the Russian dressing.
1.In a small bowl, combine mayonnaise, ketchup, pickle relish, lemon juice, and salt.2.Whisk until smooth and uniform in color.3.Set aside until ready to assemble. - prep · ~5 min
Marinate the tempeh.
1.In a shallow dish, whisk together soy sauce, smoked paprika, garlic powder, and black pepper.2.Add the tempeh slices and turn gently to coat both sides.3.Let sit for 5 minutes while the skillet heats.TIPDon't marinate longer than 10 minutes — tempeh absorbs fast and can get too salty. - fry · ~8 min
Pan-fry the tempeh until crisp.
1.Heat oil in a large skillet over medium heat.2.Arrange marinated tempeh slices in a single layer.3.Cook 3 to 4 minutes per side until deeply browned and edges are crisp.4.Transfer to a plate.TIPResist the urge to move the tempeh too soon — letting it sit builds the crust. - fry · ~2 min
Warm the sauerkraut.
Add the well-drained sauerkraut to the same skillet. Stir over medium heat for 1 to 2 minutes just to warm through, then remove and set aside.
- assemble · ~3 min
Build the sandwiches.
1.Butter one side of each bread slice.2.Place 4 slices buttered-side down on a clean surface.3.Spread a generous spoonful of Russian dressing on the unbuttered side of each.4.Layer 2 tempeh slices, a slice of swiss cheese, and a heap of warm sauerkraut on each.5.Close sandwiches with remaining bread slices, buttered-side up. - fry · ~8 min
Grill the sandwiches to golden perfection.
Place the sandwiches in a skillet over medium heat. Cook until the bread is deeply golden and the cheese has melted, 3 to 4 minutes per side. Press gently with a spatula when flipping to keep everything sealed together.
TIPCover the skillet for the last minute to trap heat and melt the cheese without burning the bread. - serve
Slice diagonally and serve hot with a pickle spear.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't marinate the tempeh longer than 10 minutes — it absorbs quickly and can become overly salty.
- 2Resist moving the tempeh while pan-frying; let it sit to develop a deep, crisp crust.
- 3Drain the sauerkraut thoroughly in a sieve and press with a spoon to avoid a soggy sandwich.
- 4Cover the skillet for the last minute of grilling to help the Swiss cheese melt without burning the bread.
- 5Press the sandwich gently with a spatula when flipping to keep all layers compact and tidy.
- 6Make the Russian dressing up to 3 days ahead; store in the fridge in an airtight container.
- 7Leftover assembled sandwiches can be wrapped and refrigerated, then reheated in a skillet for best texture.
Adapt it for your goals.
Spicy reuben
Add 1 teaspoon of sriracha or a few dashes of hot sauce to the Russian dressing for a spicy kick that cuts through the richness.
gluten freeGluten-free
Swap the rye bread for a sturdy gluten-free bread or large lettuce wraps to make this sandwich celiac-friendly without losing the core flavors.
low oilLow-oil
Instead of pan-frying the tempeh in oil, bake the marinated slices at 400°F for 10-12 minutes, flipping halfway, for a lighter but still crisp texture.
veganVegan
Use dairy-free Swiss-style cheese slices and vegan butter and mayonnaise to make this entirely plant-based while keeping the creamy-tangy profile.
Why this is on our healthy list.
High in Plant Protein
Tempeh, made from fermented soybeans, is a complete protein source that supports muscle repair and keeps you full longer.
Fermented for Gut Health
Both tempeh and sauerkraut are fermented foods that provide beneficial probiotics, which can aid digestion and support a healthy gut microbiome.
Rich in B Vitamins
Tempeh is naturally rich in B vitamins, including B12 when fortified, which are important for energy metabolism and nerve function.
Low in Saturated Fat
Unlike a traditional meat-based Reuben, this version uses tempeh and modest amounts of oil, keeping saturated fat relatively low.
Good Source of Fiber
Rye bread and tempeh contribute dietary fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Frequently asked questions
Yes, sourdough, pumpernickel, or a sturdy whole wheat bread all work well, though rye's earthy flavor is classic for a Reuben.
