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Categories:
yogurt ketchup Bubbies mustard olive oil onion garlic cider vinegar lower dill caraway seeds water Bread Swiss cheese
Viewed: 38 - Published at: 9 years agoIngredients
- 1/3 cup 2% reduced-fat Greek yogurt
- 1 1/2 tablespoons ketchup
- 3/4 cup plus 2 tablespoons refrigerated sauerkraut (such as Bubbies), drained and divided
- 1 teaspoon Dijon mustard
- 8 ounces tempeh
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon lower-sodium soy sauce
- 1/2 teaspoon dried dill
- 1/2 teaspoon caraway seeds
- 1 1/4 cups water
- 8 (1-ounce) slices whole-grain rye bread, toasted
- 2 ounces Swiss cheese, shredded (about 1/2 cup)
Method
- Place Greek yogurt, ketchup, 2 tablespoons sauerkraut, and mustard in a mini food processor; process until smooth.
- Cut tempeh in half horizontally; cut each half into 4 slices, forming 8 pieces. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill, and caraway, stirring constantly. Add tempeh; cook 1 minute on each side. Add 1 1/4 cups water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.
- Preheat broiler to high. Place 4 bread slices in a single layer on a heavy baking sheet. Divide cheese evenly among bread slices. Broil 1 minute or until cheese melts. Top cheese with about 1 tablespoon yogurt mixture, 1 1/2 tablespoons onion mixture, 2 pieces tempeh, and about 3 tablespoons sauerkraut. Spread remaining yogurt mixture evenly over 1 side of remaining 4 bread slices. Place bread, yogurt side down, on top of sauerkraut.
