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1
To make the Pimento Cheese combine cheddar cheese, cream cheese, 1/2 cup of lite mayo, cayenne pepper, onion powder, Mrs. Dash, and 4 ounce jar of pimentos (minus 1/4 TSP for dressing) until completely combined. Set aside.
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2
To make the Thousand Island Dressing, mix 2/3 C of lite mayo, ketchup, apple cider vinegar, shallots, relish, salt, chili powder, 1/4 TSP pimentos, chives and 1/2 TSP Worcestershire sauce until combined. Set aside.
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3
To make the Tempeh, slice into thin strips and place in a medium shallow dish. Combine pickled beet juice, 1 cup of Worcestershire sauce, shallot and water and add to tempeh. Allow to marinate for 2 hours. Drain the marinade from the tempeh. Heat large pan over medium-high heat. Spray with non-stick spray and add tempeh. Cook tempeh for 4-5 minutes, flip and add 1/3 of Worcestershire/ beet sauce. Cook for an additional 4-5 minutes until crisp. Remove from heat and set aside.
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4
To assemble the sandwiches, place a piece of parchment paper on your work surface, spray one side of each piece of bread with butter spray, flip the buttered sides so they face down on the parchment paper. On one side of the bread, spread 1/8 cup of Pimento Cheese Spread, top with 1/4 of the cooked Tempeh and 1/4 cup of sauerkraut. On the other slice of bread, spread 2 TBSP of the Thousand Island Dressing.
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5
Heat large pan with non-stick spray over medium heat. Place assembled sandwiches in pan and cook for 4-5 minutes per side. Slice each sandwich in half and serve with chips or popcorn and a dill pickle.
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6
*You will have left-over Pimento Cheese Spread which would be great for snack with carrots, cucumbers and celery. Use left-over Thousand Island Dressing for salads or sandwiches.
