Vegetarian Reuben

>> Thursday, May 10, 2012

We're both getting a little bored of our veggie behemoth -- THE LOVER. Well, maybe not. Definitely not. But we thought it was time to make up a fresh sandwich to stuff ourselves with on weekends. Or weeknights. Like tonight. Yes. I just finished eating this beauty 5 minutes ago, which is why I hopped on here to share it ASAP.

Because I love you. And you. And you, and you, and you.


VEGETARIAN REUBEN

What you'll need . . .
  • Sliced sourdough bread 
  • Sliced Swiss cheese 
  • Sliced seitan (we used store-bought, but you can make your own, too!) 
  • Sauerkraut (again, I'm sure you can make your own, but we got ours in the refrigerator section at Wegmans) 
  • Russian dressing (see below) 
SUPER SIMPLE RUSSIAN DRESSING (for 2 or 3 servings)

Just mix together . . .
  • 8 tablespoons mayonnaise or Vegenaise 
  • 3 tablespoons ketchup 
  • 3 teaspoons horseradish 
BACK TO THE REUBEN

Putting the sandwich together . . .
  1. Toast your sourdough bread and set aside. 
  2. Depending on how many sandwiches you're making, use 6 slices of seitan for each. Lay them out on a large plate and fold two slices together to make three rows (into the shape the bread makes -- there's GOT to be an easier way to explain this, my brain is failing me)
  3. Lay Swiss cheese atop the seitan and then heat in your microwave for about 1 minute. Until melted. Then take out of the microwave, top your bread, and then heap sauerkraut on top of that. 
  4. Then slather on the Russian dressing. Top with the other piece of bread. 
  5.  Here's where it gets messy -- smash a bit and slice. Wipe off dressing with a napkin. Or lick it off your hands. Whatever works. 

Here's an untouched photo of this tasty beast:


Oh, if you haven't yet tried the lover . . . you should. Here's what she looks like. Here's the recipe.


And for more tasty recipes, check out yesterday's post on Writing Chapter Three. A Mexican-inspired pizza with a Black Bean Tequila Shot Crust. We ate the entire thing on Cinco De Mayo. I'm too full from the reuben right now, near bursting, in fact, but could totally go for more pizza tomorrow.

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