Vegetarian Reuben SandwichesReuben sandwiches are usually made with corned beef, the primary spices in which are peppercorns and coriander seeds. By adding these same spices to vegetarian luncheon meats, we can enjoy a very close taste sensation. This is an easy sandwich to make.
Makes 4 large sandwiches.
- 8 slices rustic rye bread
- 1/4 c Thousand Island dressing
- 1/4 c prepared mustard
- 8 oz thinly sliced Swiss cheese
- 2 tsp black peppercorns
- 2 tsp coriander seeds
- 5.5 oz package Hickory Tofurky Deli Slices (or other veggie cold cuts)
- 1 pint jar of sauerkraut
- 1 T canola oil
- Spread four slices of rye bead with Thousand Island dressing and the other four slices with mustard.
- Add a slice of Swiss cheese to each slice of rye, so there will be cheese on top and bottom of the sandwich.
- In a spice mill or mortar and pestle, grind the peppercorns and coriander seeds until fine.
- Dredge each slice of Tofurky in the spices and distribute the Tofurky evenly among the sandwiches.
- Place sauerkraut with its liquid in a saucepan and cook on medium until heated through.
- Drain in a metal strainer and press with the back of a spoon to remove all the liquid.
- Divide the sauerkraut evenly among the sandwiches and close the sandwiches.
- Brush a griddle, skillet or panini pan with the canola oil, heat on medium low and add the sandwiches.
- Turn after a minute or two and brown on the other side. Flip again if needed.
- The sandwiches are done when both sides are browned and the cheese is melted.