Name: Vegetarian Reuben Sandwich
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp extra-virgin olive oil; 1 small onion, thinly sliced; 1 clove garlic, thinly sliced; 1 lb(s) bag sauerkraut, drained and rinsed; 1 sweet apple, peeled, and grated; Generous pinch allspice; Salt and freshly ground black pepper; ¼ cup mayonnaise; 1 tbsp chili sauce or ketchup; hot sauce; 1 tbsp minced fresh chives and/or fresh dill; 2 tsp capers, chopped; 1 tsp freshly squeezed lemon juice; 1 tbsp extra-virgin olive oil, optional; 12 slice tempeh bacon, optional; 1 - 2 tbsp unsalted butter, room temperature; 8 slice rye bread; 12 slice dill pickle; 2 cups grated Swiss cheese (8 oz); Kosher salt and freshly ground black pepper

Prep Time

15 min

Cook Time

35 min

Yields

4 servings

Crispy tempeh bacon adds savoury flavour and crunch to this vegetarian spin on a classic sandwich, while homemade Russian dressing brings the zing.

ingredients

Sauerkraut

tbsp extra-virgin olive oil

small onion, thinly sliced

clove garlic, thinly sliced

lb(s) bag sauerkraut, drained and rinsed

sweet apple, peeled, and grated

Generous pinch allspice

Salt and freshly ground black pepper

Russian Dressing

cup mayonnaise

tbsp chili sauce or ketchup

hot sauce

tbsp minced fresh chives and/or fresh dill

tsp capers, chopped

tsp freshly squeezed lemon juice

Sandwiches

tbsp extra-virgin olive oil, optional

slice tempeh bacon, optional

- 2 tbsp unsalted butter, room temperature

slice rye bread

slice dill pickle

cups grated Swiss cheese (8 oz)

Kosher salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple and allspice. Season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.

Step 2

Mix all the dressing ingredients together, cover and refrigerate until ready to use.

Step 3

Preheat broiler to low.

Step 4

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.

Step 5

Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. 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. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

vegetarian

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Vegetarian Reuben Sandwich