|Onion powder||1 Pinch|
|Garlic powder||1 Pinch|
|Original soy tempeh||8 Ounce, cut into quarters (240 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Tamari soy sauce||30 Milliliter (2 Tablespoon)|
|Mayonnaise/Soy mayo||120 Milliliter (1/2 Cup)|
|Ketchup||60 Milliliter (1/4 Cup)|
|Horseradish sauce||5 Milliliter (1 Teaspoon)|
|Onion||5 Milliliter, chopped (1 Teaspoon)|
|Worcestershire sauce||3 Milliliter (1/2 Teaspoon)|
|Rye bread slice||4|
|Butter||45 Milliliter, softened (3 Tablespoon)|
|Sauerkraut||180 Milliliter, warmed (3/4 Cup)|
|Swiss cheese||3 Ounce, sliced (90 Grams)|
Cut tempeh in half, then slice to half its thickness.
Pour oil into skillet and coat both sides of tempeh.
Sprinkle with a dash of both garlic and onion powder and saute over medium-low heat until golden.
Add soy sauce and cook a minute more.
Russian Dressing: Mix together mayonnaise, ketchup, horseradish, onion and Worcestershire sauce.
Butter one side of the bread or toast bread.
Build sandwiches, butter side out, as follows: 1 tbs dressing, tempeh, sauerkraut then cheese.
Saute sandwiches until bread is golden brown.