- 4 cups low-sodium vegetable broth
- 2 tablespoons Worcestershire sauce
- 2 (8-ounce) packages tempeh, cut into 4 squares
- 1/2 cup low-fat plain Greek yogurt
- 1/4 cup sweet pickle relish
- 3 tablespoons ketchup
- 8 slices rye bread
- 3/4 cup sauerkraut, drained well
- 4 slices Swiss cheese
- Canola spray oil
Preheat the oven to 400°F. Transfer simmered tempeh to a baking dish and bake until heated through, about 15 minutes. Meanwhile, in a small bowl, stir together yogurt, relish and ketchup until blended.
Evenly divide dressing, spreading on each slice of bread, then arrange tempeh on 4 slices of bread. Spread sauerkraut evenly over tempeh, then top with cheese and remaining bread slices, dressing-side down.
Heat a large skillet over medium heat. Spray lightly with oil, then arrange sandwiches in the skillet in a single layer (you might have to work in batches). Arrange a large heat-proof plate on top of the sandwiches and weigh it down with a can or heavy saucepot to firmly press the sandwiches. Reduce heat and cook until golden brown, 3 to 4 minutes. Flip sandwiches over and continue to cook until heated through and golden brown on both sides. Cut sandwiches in half and serve immediately.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.