Vegan Tempeh Reuben

(makes 2 sandwiches)
Sandwich ingredients:
1 pkg tempeh
4 slices vegan rye bread
3/4 C. sauerkraut
1/4 C. vegan Russian dressing (recipe below)
4 slices vegan Swiss cheese
1 Tbs vegan butter

Dressing Ingredients:
1/2 C. vegan chipotle mayo
2 Tbs ketchup
1/2 Tsp vegan Worcestershire sauce
1/2 Tsp apple cider vinegar
2 Tbs pickled relish
Salt & pepper to taste
Put all ingredients into a small bowl and whisk until combined well

Marinade ingredients:
1/2 C. veggie broth
1 Tbs apple cider vinegar
1 Tbs Vegan Worcestershire sauce
1 Tbs liquid smoke
1 Tsp onion powder and paprika
1/2 Tsp garlic powder

Directions:

Cut tempeh in half then split each half to make 4 thin slices. Place tempeh in shallow pan.  Whisk together marinade and pour over tempeh.  Refrigerate for an hour.  Heat frying pan on medium high with a little oil.  Cook tempeh for 5 minutes each side until medium brown.  Butter one side of each slice of bread and cook in pan until golden brown.  To make the sandwich, put dressing onto uncooked side of each piece of bread.  Place 2 pieces of tempeh onto bread, then add a generous amount of sauerkraut, drizzle a little more dressing on the sauerkraut and top with vegan Swiss cheese.  If you want the cheese melted you may broil it.  Slice and serve.