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Charred Courgette Reuben Sandwich

Toasted sourdough with vegan mayo, barbecued tempeh, crimson sauerkraut, gherkins, melted cheese, and grilled vegetables. This sandwich packs a robust and flavourful punch. What's not to love?

Takes

Serves 2

Ingredients
 

  • 4 slices of sourdough bread
  • 200 g BBQ sauce
  • 100 g tempeh or aubergine
  • 75 g vegan mayo
  • 100 g red sauerkraut (or sauerkraut of choice)
  • 8 sliced gherkins (pickled cucumbers)
  • 2 slices of vegan cheddar cheese
  • 1 medium courgette (approx. 200g)
  • 1 tbsp oil
  • Pinch of salt

Instructions
 

  • Preheat the oven:
    Set your oven to 200°C (fan).
  • Prepare the BBQ mayo:
    In a small bowl, mix 2 tbsp of BBQ sauce with the vegan mayo to make a quick-fire Russian-style mayonnaise.
    Set aside the remaining BBQ sauce for coating the tempeh.
  • Slice the tempeh/aubergine and courgette:
    Slice the tempeh or aubergine into long, thin strips, about ½ cm thick. You should get approximately 8 slices of tempeh or 12 slices of aubergine.
    Slice the courgette into thin strips (about ½ cm thick), similar to the tempeh.
  • Prepare the courgette for roasting:
    Place the courgette strips on a baking tray lined with parchment paper.
    Drizzle with 1 tbsp of oil and sprinkle with a generous pinch of salt.
    Spread the slices out so they are not overlapping.
  • Prepare the tempeh/aubergine for roasting:
    On another lined baking tray, coat the tempeh or aubergine slices in the remaining BBQ sauce.
    Spread them out in an even layer.
  • Bake the tempeh/aubergine and courgette:
    Bake both trays in the preheated oven for 12 minutes. You do not need to turn the tempeh/aubergine, but carefully flip the courgette slices.
    Continue baking the courgette for an additional 10 minutes until golden and slightly charred.
    Remove both trays from the oven and let the slices cool.
  • Assemble the sandwich:
    Spread a generous dollop of BBQ mayo on each slice of bread.
    On two slices, layer the grilled courgette (approximately 4 slices per sandwich), followed by the baked tempeh or aubergine (around 4 slices per sandwich), then the sliced gherkins, sauerkraut, and finally the vegan cheddar cheese.
    Top with the remaining slices of bread.
  • Grill (optional):
    If desired, grill the assembled sandwiches in the oven for 10 minutes until the cheese melts and the bread becomes crispy.
  • Serve:
    Enjoy your sandwich warm or at room temperature, as preferred.
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