Here's a vegetarian twist on a classic deli favorite.
8 slices dark rye bread
Mustard for spreading
1 tablespoon olive oil
8 ounces tempeh, cut into four ¼-inch-thick pieces, 2 ¾ inches long by 2 inches wide
Four ¼-inch-thick slices red onion, divided into rings
4 thin slices Swiss cheese (about 3 ounces)
1 cup canned or jarred sauerkraut, drained well
Four 3/8-inch-thick tomato slices (at room temperature)
Spread one side of each slice of bread with mustard.
Heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh and onion; turn the onion occasionally and cook the tempeh until lightly browned, about 4 to 5 minutes per side. Remove from the heat.
Layer each of 4 slices of bread with with 1 slice of cheese, 1 piece of tempeh, ¼ of the onions, ¼ cup sauerkraut, and 1 tomato slice. Top each with a second bread slice, mustard-side down.
Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Arrange the sandwiches in the skillet, heat until until the cheese is melted and the bread is toasted, about 4 minutes per side.
Cut the sandwiches in half diagonally and serve warm.