Yield: 2 Servings
|8 ounces||Soy Tempeh; *see note|
|6 slices||Swiss cheese|
|4 \N||Pieces pumpernickel or rye bread|
|6 tablespoons||Sauerkraut; well drained|
Fillet Tempeh lengthwise into 2 or 3 very thin slices. Cut the pieces in half (you should have thin squares). Pan fry in 2 Tbsp. oil until golden brown on one side. Turn and cover with cheese. Spread 1 Tbsp. Russian dressing on each side of bread. When cheese melts, place Tempeh on bread and top with sauerkraut.
[ SOURCE 1998-Ap ] >>Hanneman/Buster Notes: *Recommend "Lightlife Original Soy Tempeh " Recipe by: Melissa's Specialty Foods: Meat Alternatives Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 17, 1998