Monday, April 16, 2007

Reuben Sandwich

We've been dying to make this vegetarian Reuben. Very quick, easy to make, and was a great dinner. The sandwiches were so good, we decided to make it again for lunch the next day! It was a hit with our omnivore friends, too. Instead of corned beef, we use sauteed mushrooms and sun-dried tomatoes. The sandwich is just bursting with flavor and the tomatoes really complement the tangy sauerkraut and Russian dressing. We actually used this vegan Russian dressing recipe. We cut the amount of oil in half to make the dressing lighter and it turned out very well. Make sure to use a vegetarian Worcestershire sauce.

10 ounces portabello mushrooms, sliced
4 tablespoons vegetable oil
salt and pepper to taste
4 ounces sundried tomatoes, jarred in olive oil, drained
4 ounces sliced Swiss cheese (about 4 slices)
1 heaping cup of sauerkraut
8 slices jewish rye bread
1/2 cup russion dressing
oil for pan toasting

In a large skillet, heat the 4 tablespoons of vegetable oil over medium flame. Add the sliced mushrooms and sautee until cooked. Salt and pepper to taste. Set aside.
Slice the sund-ried tomatoes into strips, about 1/4 inch thick.
On a plate, lay a slice of bread. Place 1/4 of the mushrooms on the bread. Evenly distrubute 1/4 of the sun-dried tomato strips on top of the mushrooms. Top with a slice of Swiss cheese and then 1/4 of the sauerkraut. Spread Russian dressing onto the underside of a second slice of bread and place on top of the sandwich.
Repeat making sandwiches with the rest of the ingredients.
In a pan, heat 2 tablespoons of oil over medium flame. Place sandwich in the pan, and let toast for 3 minutes (or until sufficiently toasted). Carefully flip sandwich and cook other side similarly.
Repeat pan toasting the other sandwiches. Serve immediately and enjoy!

Makes 4 Reuben sandwiches.

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