Open-Faced Tempeh Reuben

I am aware of the fact that my version of a Reuben is missing some key ingredients like corned beef and Russian dressing. Personally, I’m OK with that. My version is pretty good, too.

Slice some tempeh and let it marinate for an hour or so in:

• 1 shallot, lightly fried in olive oil until golden and fragrant
• 1 TB olive oil
• 1 TB german mustard
• 1/2 cup beer- I used Sweaty Betty, a blonde beer from Boulder Beer
• 1 TB maple syrup
• 1 tsp garlic powder
• pinch of sea salt

After the tempeh has had some time to soak in some flavors, grill it for a few minutes on each side. Toast rye bread and top it with swiss cheese, tempeh, and sauerkraut. I was fortunate enough to have some homemade sauerkraut for this sandwhich.