Vegetarian Reuben Sandwich
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 small
Onion (thinly sliced)1 clove
Garlic (thinly sliced)1
Salt1 cup
Mayonnaise1 tbsp
Chili Sauce2 tsps
Capers (chopped)Directions:
1
For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat
2
Add the onion and garlic and cook until golden brown, about 15 minutes
3
Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper
4
Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more
5
For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use
6
For the Sandwich: Preheat broiler to low
7
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
8
Transfer to paper towels
9
Spread some butter on 1 side of each slice of bread
10
Place 4 pieces, buttered side down, on a foil-lined baking sheet
11
Spread some of the Russian dressing on the sides facing up
12
Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top
13
Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes
14
Remove the baking sheet from the broiler
15
Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches
16
Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot