Rubin Farr Recipe

Slice and steam (optional)

Trim tempeh if needed and slice into six 1/4-inch to 1/3-inch slabs (for 12 oz tempeh). To reduce bitterness and help absorb marinade, steam slices over simmering water for 8 minutes, then pat dry with paper towel. (If short on time, skip steaming and go straight to marinating.)

In a shallow dish or bowl whisk together soy sauce (3 tbs), apple cider vinegar (1 tbs), maple syrup (1 tbs), smoked paprika (1 tsp), garlic powder (1 tsp) and black pepper (1/2 tsp). Add tempeh slices and turn to coat. Marinate 10–20 minutes at room temperature, or up to 2 hours covered in the fridge.

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Remove tempeh from marinade (reserve marinade) and place slices in the hot skillet in a single layer. Cook without moving 3–4 minutes until browned, then flip and brown the other side 2–3 minutes. Reduce heat to medium-low, pour reserved marinade into the pan and let it bubble and glaze the tempeh about 1–2 minutes, turning tempeh to coat. Remove from pan and set aside on a plate.

In a small bowl combine 1/2 cup vegan mayonnaise, 2 tsp ketchup, 1 tsp yellow mustard, 1 tbsp chopped dill pickle or relish, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika (if using), 1 tsp hot sauce (optional) and 1/4 tsp salt. Taste and adjust seasoning. Refrigerate until ready to assemble.

If sauerkraut is very wet, place it in a fine mesh sieve and press to remove excess liquid. If you prefer less sharp kraut, briefly warm 1/2 cup sauerkraut in a small skillet over medium heat for 2–3 minutes (optional). Thinly slice 1 jalapeño (remove seeds for less heat). Set aside.

Butter one side of each rye bread slice lightly with vegan butter (about 2 tbs total). Lay out 4 bottom slices, buttered side down.

Spread about 1.5 to 2 tablespoons of the vegan 1000 dressing on each bottom slice. Top each with an equal portion of tempeh slices (about 3 slices per sandwich), then divide sauerkraut (about 1/4 cup per sandwich) evenly on top of the tempeh. Scatter a thin layer of Daiya shredded cheese (about 1/4 cup per sandwich) and arrange a few jalapeño slices to taste.

Place the top slice of bread, buttered side up, to finish each sandwich. Heat a clean skillet or griddle over medium heat. Place sandwiches on the skillet and press lightly with a spatula or use a heavy pan on top. Cook 3–4 minutes until the bottom is golden and the cheese starts to melt. Flip carefully and cook another 3–4 minutes until the other side is golden and cheese is melted. Reduce heat if bread browns too quickly.

Once grilled, remove sandwiches, let rest 1 minute, then slice each sandwich in half on the diagonal.

Serve each Rubin Farr sandwich with a side of potato chips (about 1 oz per sandwich) and optional pickle spear. Offer extra vegan 1000 dressing on the side for dipping.