A sandwich where 5 of the 6 ingredients are local! You certainly can substitute your favorite brands, these are simply the ones that have the least miles to your Milwaukee table. Special thanks to Todd at Beans & Barley
who gave us permission to share this recipe – it is hands down one of the greatest sandwiches Milwaukee has to offer whether you make it yourself or have it there. We've included their 1,000 island dressing recipe, but you certainly can use your favorite bottled brand too.
for 3 big sandwiches
1 pound Simple Soyman tempeh
1/2 cup Eden tamari (or Kikkoman soy sauce)
6 slices Clasen’s rye bread
6 tablespoons 1,000 island dressing (bottled or recipe below)
3/4 cup Spirit Creek sauerkraut
3 slices Wisconsin swiss cheese
1. Slice 1 block of tempeh into thin strips. Dip each strip into a bowl of the tamari to lightly coat.
2. Lay tempeh flat on a sheet pan, bake at 350 for 5 to 6 minutes. Remove from the oven and flip each piece over, bake for another 5 minutes. (This can be held in refrigerator for up to a week.)
3. Heat a small sauté pan on a low. Group together 2 to 3 slices of tempeh on bottom of pan per sandwich, top each the tempeh piles with kraut and a slice of swiss cheese. Cover and cook until the cheese melts, about 3 to 4 minutes.
4. Meanwhile toast the rye and spread each slice with 1,000 island. Top with your warm tempeh concoction and say “long live Beans and Barley” before biting into it.
Thousand Island Dressing
Makes 1 1/2 cups
1 cup mayonnaise or veganaise
1/4 cup ketchup
1 hardboiled egg, finely chopped (optional)
1 tablespoon green bell pepper, finely chopped
1 tablespoon white onion finely, chopped
1 tablespoon parsley, finely chopped
1 tablespoon dill pickles, finely chopped
Combine all the ingredients and schmear it on your tempeh reuben!