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Reuben Sandwich - The Veggie Edition
The Pretty Veggie Version of New York City Soul Food
This Veggie Reuben Sandwich from Pretty Veggie is the vegetarian version of a NYC deli classic.
With veggie Roast Turkey and veggie cheese, it has all the soul-satisfying deliciousness of the original Reuben.
Served with a side of chips and a dill pickle, this Reuben Sandwich is a hearty meal - even without the sides.
Make sure you have plenty of napkins!
1 Serving = 1 Sandwich
Total prep & cook time: 20 min
Nutrition Data Per Serving, 1 sandwich: 562 cal, 234 fat cal, 55g carbs, 26g fat, 7g saturated fat, 1519 smg sodium, 23g sugars, 8g fiber, 29g protein, low Cholesterol, good source Manganese. Estimated glycemic load 24
Sandwich Ingredients:
- Rye bread or whole grain bread - good quality
- Veg turkey or ham
- Swiss cheese or pepperjack (veggie slices or dairy)
- Sauerkraut
- Thousand island dressing, or mayo-ketchup-pickle relish mixed
- Butter or margarine
- Cooking spray
- Pickles or pepper
Directions:
- For each sandwich, set out 2 pieces of bread and coat the sides facing up with Thousand Island Dressing or your home-made mixture.
- Add slices of Turkey or Ham on one of the bread slices. Top with a slice of cheese, then sauerkraut. Then, more cheese. You can add more meat, but I thought I already had plenty on the sandwich.
- Drain the sauerkraut before putting it on the sandwich
- Turn the other bread slice over on top of the sandwich and press down slightly to compact
- Melt butter or margarine in a pan and when sizzling, add the sandwich to the pan. On the bare piece of bread facing up, rub with butter or margarine, and/or spray with cooking spray
- When the bottom side is toasty and brown, flip carefully. And� when the other side is brown, your Reuben is ready!
- Cut in half and serve with pickles or peppers. Memories of a New York deli!
Pretty Veggie Recipe Tips:
I used Whole Grain Bread and sliced it myself so I�d have thicker, toastier bread slices.
If you make your own thousand island mix, you can add onion, hot sauce, sugar, salt and pepper, as you like. But, I like straight mayo, ketchup, and relish.
You can warm the sauerkraut slightly in the microwave (carefully) before putting it in the sandwich, but I left it somewhat cooler than room temperature for a �pop� of cold kraut in the middle of the sandwich.
The only thing I might have changed is to make the bread slices a little thinner so the sandwich would heat through more easily.
But, I loved the crunch of the toasty bread, and the sandwich was heated through just fine for me.
Mindy of Pretty Veggie is a New York City girl who�s been around the world and back, becoming pretty vegetarian on the way.
She loves making over meat based favorites into veggie favorites, creating winner recipes like this veggie Reuben sandwich reminiscent of NY deli fare.
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