Reuben 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.