A classic Reuben sandwich is made with deli-style corned beef, sauerkraut, Swiss cheese, and Thousand Island or Russian dressing, all piled onto warm, toasty rye bread. While the basic formula remains the same, there are a few different ways you can prepare it. Here are a few recipes worth trying the next time you find yourself craving a Reuben sandwich.

Assemble the sandwiches. Lay out 4 slices of rye bread. On each slice, place 1/4 of the tempeh, 1 slice of vegan cheese, 1/4 of the sauerkraut, and 1/4 of the vegan Thousand Island dressing. Top each sandwich with another slice of rye bread.

Add the sandwiches to the prepared skillet and cook for about 7 minutes on the first side, or until the sides are crisp and golden brown. Flip with a spatula and finish cooking for a few more minutes, just long enough for the cheese to melt and the other side to turn golden brown.

Add the sandwiches to the buttered, hot griddle. Once the cheese begins to melt and the sides along the bottom look golden brown, carefully flip the sandwiches over and cook the other side.

Evenly divide the corned beef and place it on the bottom of each sandwich. On top of the corned beef, lay one piece of Swiss cheese, sauerkraut (1/4 amount for each sandwich), and roughly 2 Tbsp (30 ml) of prepared Thousand Island dressing.

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