Wednesday, January 12, 2011

Tempeh Reuben Panini

Santa was very good to me this year. I asked him to get all my gifts at Williams-Sonoma to make it easier on him. I received a Henckel's Santoku knife, another stainless All-Clad saute pan, some heavy-gauge muffin pans, a Fagor 6-quart pressure cooker to replace my ancient Cuisinart pc, a big white serving platter and some All-Clad serving spoons, and my favorite gift of all, a Cuisinart Griddler. (Santa also likes to cook so I suspect some of these gifts were meant to be shared.)

To test out the Griddler I've been making a lot of panini lately, especially this Tempeh Reuben Panini which is the only way I can get DH to eat tempeh. 


Choose the darkest rye bread you can find for these hearty sandwiches. For some reason it is hard to find dark rye breads in Albuquerque - the Whole Foods on Academy occasionally has it available. For the panini in the photos I used a Marbled Rye from Sunflower Market. I use Bubbie's naturally fermented Sauerkraut found in the refrigerated section of health food stores which has much less sodium than most other canned or bottled sauerkrauts.

You can also add sliced tomatoes, caramelized onions, or non-dairy mozzarella type cheese to these panini before grilling.

(Makes 3 sandwiches)

3/4 c. water
1 Tbsp. low-sodium soy sauce
1/4 tsp. granulated garlic
1/2 tsp. dry mustard
1/4 tsp. liquid smoke
1 tsp. smoked paprika/pimenton (optional)
1 tsp. agave nectar
8 oz. tempeh, thinly sliced

Thousand Island Dressing:

2 Tbsp. non-dairy mayonnaise such as Vegenaise
1 Tbsp. ketchup
1 1/2 tsp. pickle relish
1/4 tsp. onion powder

6 slices dark rye or pumpernickel bread
6 Tbsp. sauerkraut
Vegetable cooking spray

In a small saucepan, mix water, soy sauce, garlic, mustard, smoked paprika if using and agave nectar. Add tempeh slices and simmer over medium-low heat for 10 minutes, adding more water if necessary.

Preheat panini grill. In a small bowl, combine non-dairy mayonnaise, ketchup, pickle relish, and onion powder.

Spread each slice of bread with Thousand Island dressing and top half the slices with simmered tempeh and sauerkraut. Top with another slice of bread. Spray panini grill with vegetable cooking spray and grill sandwiches for 5 minutes. Cut each panini in half and serve immediately.

I have more vegan panini recipes HERE in the winter 2010 issue of Vegetarian Journal including Eggplant, Roasted Red Pepper and Spinach Panini with Chipotle Mayonnaise and Dark Chocolate, Peanut Butter and Banana Panini.


elle pee said...

This recipe is sooo exciting! But really, I came here because I was hoping you had made something in your pressure cooker!

I'm waiting to see what you cojure up!


hip pressure cooking
making pressure cookers hip again, one recipe at a time!

Nanette said...

Thanks L - BTW, I've been reading your blog for a while and I always learn something!

Nanette said...

Thanks L - BTW, I've been reading your blog for a while and I always learn something!

Nanette said...

Thanks L - BTW, I've been reading your blog for a while and I always learn something!

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