Instructions:
1. To make the dressing, in a bowl, mix together the vegan mayonnaise, tomato ketchup, Worcestershire sauce, horseradish, hot sauce, yellow onion, cornichons, paprika, and salt.
2. Make each sandwich one at a time: In a medium-sized pan, heat 1 tbsp olive oil on medium heat. Place 4 tempeh strips next to each other in the pan and cook for 2 minutes. Flip the strips and cook for another 2 minutes.
3. Place 2 slices of vegan Swiss cheese on top of the tempeh strips, cover with a lid, and cook for another 2 minutes.
4. Using a spatula, transfer the tempeh strips to a cutting board and cut in half (so you’re left with shorter strips).
5. Carefully wipe the excess oil off the pan, then add 1 tbsp vegan butter and let it melt.
6. Place 2 slices of rye bread in the pan and toast for 3-4 minutes, or until lightly toasted. Then, flip the bread over.
7. Spread half the prepared dressing on both slices of bread. Top 1 slice with the cooked tempeh strips, layering it as needed so the tempeh isn’t falling out or sticking out.
8. Add 1⁄2 cup of sauerkraut to that slice of bread. Cover with the second slice of bread and press down on the sandwich with a spatula.
9. Carefully flip the sandwich, press down with a spatula, and cook until both sides are evenly toasted.
10. Cut the sandwich in half and serve with 1 (or more) cornichons.
