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Combine the apple juice, soy sauce, garlic, and ginger in a small sauce pan. Add the tempeh, bring to a boil, immediately reduce the heat, and simmer, covered for 30 minutes.
While the tempeh simmers, heat the olive oil in a small skillet over medium heat. Add the onions and saute for 12 to 15 minutes, stirring occasionally, until the onions have turned golden brown. If sticking becomes a problem, add a little water.
To assemble the sandwiches, cut the tempeh into 2 pieces (each about 2 1/2 by 2 inches). Place 1 piece of cooked tempeh on a slice of bread, and top with half of the sauerkraut and onions. Spread mayonnaise, ketchup, and mustard on the second slice of bread, and put the sandwiches together. Repeat the process when you're ready to made another sandwich.
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