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1
Heat the olive oil in a medium saucepan over medium heat.
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2
Add the onion and garlic and cook until golden brown, about 15 minutes.
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3
Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper.
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4
Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
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5
Mix all the dressing ingredients together, cover and refrigerate until ready to use.
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6
Preheat broiler to low.
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7
If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes.
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8
Transfer to paper towels.
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9
Spread some butter on 1 side of each slice of bread.
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10
Place 4 pieces, buttered side down, on a foil-lined baking sheet.
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11
Spread some of the Russian dressing on the sides facing up.
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12
Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top.
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13
Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes.
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14
Remove the baking sheet from the broiler.
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15
Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches.
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16
Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
