Rye toastie with paprika tempeh and sauerkraut

Ingredients

For 1 serving

• Rye bread2
• Tempeh70 g
• Sauerkraut40 g
• Mustard1 teaspoon
• Paprika1 pinch
• Extra virgin olive oil1 teaspoon

Contains: gluten, soy, mustard,

Method

1. Cut the tempeh into slices about half a centimetre thick; drain the sauerkraut well, squeezing it lightly.
2. Heat the oil in a non-stick pan over medium heat, add the tempeh and paprika and fry for 5 minutes, turning halfway, until golden and crisp on both sides.
3. Spread the mustard over one slice of rye bread, top with the tempeh and sauerkraut and close with the other slice.
4. Put the sandwich back in the pan over medium heat and toast for 2 minutes per side, pressing with the spatula, until the bread is crisp.