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from Vegan with a Vengeance by Isa Chandra Moskowitz

8 slices good, dark pumpernickel bread
8 tsp nonhydrogenated margarine
1 1/2 c sauerkraut
2 dill pickles, thinly sliced
1 avocado, cut in half lengthwise and sliced into 1/4-inch slices
1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares

For the Marinade:
1/2 c white cooking wine (I just used regular white wine- Chardonnay to be specific. Then gave the rest of the bottle to my mom because I think it’s yucky stuff by itself…)
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Bragg Liquid Aminos or tamari
2 tbsp fresh lemon juice
2 cloves garlic, smashed

For the Dressing:
1/3 c Vegannaise
2 tbsp ketchup
juice of 1 lemon
1 tbsp minced onion
3 tsp capers
2 tablespoons sweet pickle relish (or equivalent amount chopped pickles)
pinch of cayenne

Prepare the tempeh:
Combine all the ingredients for the marinade. Add the tempeh and marinate for at least an hour, turning once.

Mix all the dressing ingredients and set aside.

When the tempeh has marinated for an hour, preheat a grill pan over high heat. Cook the slices on the grill for 4 minutes on one side, until dark grill lines have appeared, then use tongs to flip them over and cook on the other side for about 3 minutes.

Prepare the sammich:
Spread a teaspoon of margarine on each piece of bread. Heat a large skillet over moderate heat. Fry each piece of bread on the buttered side for 3 minutes, flip over and cook 1 minute more (it’s okay that the other side is dry).

Divide the sammich ingredients equally among four buttered-side-down fried bread slices. Smother in dressing, top each serving with another slice of fried bread, nonbuttered side down, cut in half, and serve. For that authentic Jewish deli look, stick a toothpick in each half. Makes 4 sammiches.

There’s a local franchise that makes a really similar sammich (isn’t it just so adorable that Isa refers to sandwiches as such, consistently? I think so too), and I saw this recipe and wondered if it would be as good. And it was! I am pretty new to pumpernickel, so that was different, but the sauce and the marinated tempeh are really close to the Cafe Yumm! version I love so much. I’m actually thinking it might be a good meal to share with my family when we go to the coast in a few weeks (vacation hurry up and get here!!!), because my dad always claims that he’s missing out when he eats vegan food. This might just cause him to quiet his sammich hole for just a minute. I’ll let you know.
I have to admit though, that I didn’t read the instructions very well for the sandwich construction. After making two sandwiches, but using all of the tempeh and dressing, I was wondering why the bread was so soggy, and why my tummy was so full so fast. OH HELLO DOUBLE STUFFED SAMMICH. So, expect your sandwich to be a bit thinner, a bit more manageable, as well as greater in quantity than TWO, if you actually follow the directions. I can assure you that it’s just as tasty either way. Promise.