Vegetarian Reuben Sandwich(Virgin Reuben)
sauerkraut, bread, cheese, apple, onion, dill pickles, dressing, butter, sauce, chili sauce, capers, lemon juice, chives, garlic, allspice
Ingredients
Sauerkraut1 tablespoon extra virgin olive oil 1 small onion, thinly sliced 1 garlic clove, thinly sliced 1 lb sauerkraut, drained and rinsed 1 sweet apple, peeled, and grated (optional) generous pinch allspice salt fresh ground black pepper Russian Dressing1/4 cup mayonnaise 1 tablespoon chili sauce (or ketchup or try Thai chili sauce for a kick) 1 dash hot sauce 1 tablespoon fresh chives, minced 1 tablespoon fresh dill, minced (optional) 2 teaspoons capers, chopped 1 teaspoon fresh lemon juice Sandwiches1 tablespoon extra virgin olive oil (optional) 12 slices tempeh bacon (you can leave this out or use veggie bacon, tofu bacon, seitan or wham=vegetarian ham) 1 -2 tablespoon unsalted butter, softened 8 slices rye bread (or pumpernickel bread) 12 slices dill pickles 2 cups grated swiss cheese (8 ounces) kosher salt fresh ground black pepper
Directions for Vegetarian Reuben Sandwich(Virgin Reuben) Recipe
Heat the olive oil in a medium saucepan on medium heat. Add the onion and garlic; cook until golden brown, about 15 minutes. Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone). For the Russian dressing:. Mix all the dressing ingredients together, cover and chill until ready to use. For the Sandwich:. Heat a grill pan on medium low heat. 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. Transfer to paper towels. If using other options, cook as directed. Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches. Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total. Serve hot. Enjoy!
Read the full directions on Food.com
|
More recipes
-
Pork Chops with Scalloped Potatoes
pork, potatoes, onion, butter, flour, bouillon, th...
-
Simple Ranch House Meatloaf
beef, bread, beef broth, eggs, ketchup, onion, bro...
-
Easy Platz (Coffee Cake)
sugar, flour, margarine, blackberries, eggs, milk,...
-
Pan-Fried Steak with Marsala Sauce
broth, wine, butter, garlic
-
Garlic Chicken with Orzo Noodles
chicken breast, orzo pasta, spinach, garlic, parsl...
-
Simple Garlic Shrimp
shrimp, lemon juice, butter, parsley, brine, garli...
-
Chewy Caramel
brown sugar, milk, corn syrup, butter, vanilla
-
Crusty Potato Bread
flour, potato, butter, sugar, yeast
-
Dirt Cake II
cookies, milk, topping, cream cheese, pudding, sug...
-
Bill's Sausage Gravy
milk, sausage, butter, flour
-
Chicken with Goat Cheese and Sun Dried Tomato
chicken breasts, tomatoes
-
Buttery Yeast Rolls
flour, butter, sugar, milk, egg, yeast
-
Johnny's Biscuits
buttermilk, flour, butter, sugar
-
Stir Fried Snow Peas and Mushrooms
mushrooms, sesame
-
Dry Aged Prime Rib Roast
beef, onions, carrots, wine, butter, onion, garlic...
-
Maple Cajun Mahi Mahi
maple syrup, seasoning, garlic
-
Chicken Tinga Tostados
chicken breast, onions, tomatoes, sour cream, shel...
-
Southern Praline Pecan Cake
frosting, eggs, pecans
-
Mac Daddy Mac n' Cheese
cream, penne pasta, jack cheese, cheese, bread, sh...
-
Cornbread I
buttermilk, cornmeal, egg, baking soda
|