*Meat eaters, rebel and use corned beef and real smoked gouda!

Frankenbike Sandwich Santenello's Snack

While new bikes are a beautiful thing, they never stay that way for long.

As parts begin to break and are slowly replaced—maybe a bent derailleur at first, then eventually a wheel—they become a heterogenous mixture of matching graphics and paint. These creations are equally as exquisite in their own right and often have more personality. Known as the Frankenbike—maybe even complete with different-sized wheels front and back—these pieced-together bikes are not only rippable, but they're also endearing. Below is the soul food to match: the Frankenbike sandwich.


The Frankenbike sandwich is directly inspired by a New York classic, the Reuben. The Reuben is a brilliant Jewish fusion of Irish corned beef, Swiss cheese, Russian dressing and German sauerkraut, all piled between two slices of toasted rye bread. A cross-cultural tour de force! But what if we added Korean kimchi, a Japanese-influenced marinade, Northwest smokiness and made it vegan? We have now entered Frankensandwich territory!


  • 1 package tempeh
  • 8 slices of rye or gluten-free bread
  • 1/2 jar kimchi or kimchi-spiced sauerkraut
  • 1 cup thinly sliced Japanese cucumber
  • 8 slices vegan smoked gouda (Follow Your Heart brand)

For tempeh marinade:

  • 2 tbsp. soy sauce (or GF alternative)
  • 2 tbsp. maple syrup, honey or brown sugar
  • 2 tbsp. Dijon mustard

For Kim Jong-Putin dressing:

  • 4 tbsp. Vegenaise
  • 1 tbsp. prepared horseradish
  • 1/2-1 tbsp. Gochujang Korean chili paste (can choose hot sauce of choice, adjust amount accordingly)
  • 1 tbsp. ketchup


  • Heat oven to 400 degrees.
  • In a mixing bowl, combine the tempeh marinade ingredients. Slice tempeh bacon-strip thick and add to bowl. Let marinate for 15 minutes.
  • In a separate mixing bowl, combine the Kim Jong-Putin dressing ingredients.
  • Toast the rye bread.
  • In a sauté pan, sauté the tempeh in a splash of sunflower oil or oil of choice. Spread out tempeh, cover with kimchi and smoked vegan gouda, heat in oven until cheese melts.
  • Spread dressing evenly across one side of the toast. Cover four pieces of toast with sliced cucumbers. Pull tempeh/kimchi/smoked vegan gouda mix out of the oven and divide evenly over toast with cucumbers. Top with the other four slices of bread.
  • Slice and serve! (Makes four sandwiches)