1 to 2 tablespoons unsalted butter (room temperature)
8 slices rye bread
12 slices dill pickle
2 cups Swiss cheese (grated)
Kosher salt and freshly ground black pepper
Instructions
For The Sauerkraut:
In a medium saucepan, heat the olive oil over medium heat. Stir in the onion and garlic and cook for about 15 minutes until golden brown.
Stir in the sauerkraut, apple, and allspice. Season generously with salt and pepper.
Cook for about 15 minutes or until sauerkraut is tender, lightly browned and all the liquid has evaporated.
For The Russian Dressing:
To prepare the dressing, combine all the ingredients and refrigerate until needed.
For The Sandwich:
Preheat the broiler on low. In a large skillet, heat the vegetable oil over medium-high heat and fry the tempeh in batches until it is crispy golden brown, about three minutes. Transfer to a paper towel.
Spread some butter on 1 side of each slice of bread. Bake 4 pieces, buttered sides down, on foil-lined pans.
Apply some Russian dressing to the sides that are facing up. Place the pickles, tempeh if using, sauerkraut, and cheese evenly on top.
Cook the open faced sandwich under the broiler until the cheese melts, about 2 minutes. Turn off the broiler and remove the baking sheet.
To finish the sandwiches, spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, then place melted cheese on top, buttered side up.
Toast sandwich under the broiler, turning once so both sides are golden brown, about 2 minutes total. Enjoy!