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To make Russian Dressing: Mix all ingredients in bowl until thoroughly combined.
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Cover, and refrigerate until ready to use.
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3
To make Tempeh Reubens: Using sharp knife, cut tempeh crosswise at 45-degree angle into 1/4-inch-thick slices.
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Combine 1 1/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan.
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Add tempeh, spooning mixture over it.
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Bring to a boil, reduce heat to low, cover and cook 15 minutes.
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Remove pan from heat.
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Meanwhile, heat 1 1/2 Tbs.
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oil in skillet over medium heat.
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Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy.
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Increase heat to medium, and cook 5 minutes more, stirring often, until well browned.
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Remove pan from heat.
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Heat remaining 1 Tbs.
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oil in nonstick skillet over medium-high heat.
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Reduce heat to medium, and add tempeh slices, in batches if necessary.
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Cook until golden brown, 3 to 4 minutes per side.
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Warm sauerkraut in saucepan over medium-low heat.
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To assemble sandwiches, spread each bread slice with 1 heaping Tbs.
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of Russian dressing.
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Layer bread with arugula, tempeh, sauerkraut and onions.
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Serve warm, either open-faced or topped with another slice of bread.
