This will make about three sandwiches. A quarter of the tempeh flank doesn't quite cover the normal bread slice size, so I cut the fourth piece into thirds and use one per each serving.
1 pkg of tempeh (plain, flank size), marinated
Good, dry rye bread (this is key)
sauerkraut (the fresh from Whole Foods is delish)
swiss cheese, sliced
1/4 to 1/2 cup of soy sauce
1/4 to 1/3 cup of worchester
1 to 2 tbsp finely chopped onion
small clove of garlic minced
(This is adapted from the Moosewood Cookbook recipe. Can also add another 1/4 or 1/3 cup of sour cream. Quantities are varied so you can make it to taste. Will probably take two or three tries to get it to your liking.)
1/3 to 1/2 cup mayo
1 tbsp (or to taste) tomato paste
1 tsp horseradish
1 tsp cider vinegar or rice vinegar
1 tbsp (plus) finely chopped onion or scallion
pinch of salt
pinch of pepper
dash or two (or more) hot sauce, tabasco, preferred
Cut the tempeh in half and then slice on the long side so you have four flat pieces of tempeh. Marinate the tempeh for at least a half hour (or for many days).
Assemble all the ingredients. Heat skillet and fry tempeh until browned on both sides.
Strain sauerkraut to remove excess liquid.
Toast bread. Spread russian dressing on one side (of each) and pile on sliced swiss cheese, put back in the toaster oven or under the broiler for a minute or two. On the other slice, spread russian dressing, pile on sauerkraut (to taste), and top with tempeh. Close up sandwich with cheesy slice and cut in diagonal. Serve immediately.