8 ounces Marinated Tempeh (*see recipe below)

8 slices whole grain or rye bread

4 - 8 slices Swiss cheese (two slices on each sandwich for cheese lovers)

½ cup sauerkraut, warmed (microwave or stovetop)

4 teaspoons mustard

Olive oil cooking spray

We like to make this sandwich on a panini press, but it is almost as easily made in a skillet. Heat your press or skillet over medium heat. Lightly coat one side of each piece of bread with cooking spray. Spread mustard evenly over the non oil-side of each piece.

Place bread oil-side down into skillet, and layer with 2 ounces tempeh, 1 slice of Swiss cheese, and then sauerkraut. Place second piece of cheese on top of sauerkraut and top that with second piece of bread. For a lower calorie/lower fat version of this sandwich, omit the second piece of cheese - it just helps the sandwich stay together a bit better. Cook until toasted on one side, flip, and continue cooking until cheese melts. Or just cook on the panini press for about 3 to 4 minutes.

Feel free to add tomatoes, lettuce, or sprouts to this sandwich!

Marinated Tempeh

Serves 4

1 tablespoon fresh minced ginger

 2 cloves garlic, minced or pressed

 2 tablespoons tamari soy sauce

1 tablespoon vinegar

 2 slices fresh ginger

8 ounces tempeh, cut into 4 to 8 slices, depending on how you want to use it

Whisk together all ingredients except the tempeh in a nonreactive dish, and refrigerate for at least 2 hours and up to 2 days.

When you are ready to cook the tempeh, preheat the oven to 375. Put the marinated tempeh on a nonstick baking pan or glass dish coated with cooking spray. Bake for about 15 minutes on one side then turn the tempeh pieces over and bake for 10 to 12 minutes on the other side. Remove from oven and serve immediately or save for use on salads or sandwiches.

Per serving: 478 Calories; 16g Fat (7 sat); 29g Protein; 60g Carbohydrate; 8g Dietary Fiber; 26mg Cholesterol; 1029mg Sodium.

Alternatively you can cut the marinated tempeh into bite sized cubes and stir fry them along with chopped vegetables, using a little of the leftover marinade to flavor the stir fry. Serve over brown rice and sprinkle with sunflower seeds.