Yield:: 4 sandwiches
Extravagantly delectable, this recipe recreates the taste of real deli food - vegetarian style - right in your own kitchen. Don't forget to include the obligatory pickle spear on the side!
- ¼ to ½ cup Gee Whiz Spread, as needed
- 4 Tbsp Thousand Island Dressing, or as needed (recipe follows)
- 1 cup low-sodium sauerkraut, well drained
- Approximately 16 to 24 long, thin slices of seitan, or 4 vegetarian burgers, cooked according to package directions
- 8 slices rye bread, toasted
THOUSAND ISLAND DRESSING
- ½ cup low-Fat Egg-Free Mayonnaise, or your favorite egg- and dairy- free mayonnaise
- ¼ cup ketchup
- 3 Tablespoons pickle relish, lightly drained
- slightly heaping ½ teaspoon onion granules
- ¼ teaspoon salt, or to taste
- Spread one side of 4 of the slices of toast with the Gee Whiz Spread, using 1 to 2 tablespoons per slice.
- Spread one side of the 4 remaining slices of toast with the Thousand Island Dressing, using 1 tablespoon per slice.
- Layer onto each sandwich 4 to 6 slices of the seitan or 1 whole burger, placing them over the Gee Whiz Spread. Then divide the sauerkraut equally among the sandwiches using about ½ cup for each. Top with the remaining slices of toast, dressing side in. Slice the sandwiches in half, and serve.
- For Dressing...
- IPlace all the ingredients in a measuring cup or small mixing bowl, and stir them together to combine them thoroughly.
- Serve the dressing at once, or transfer it to a storage container, and chill it in the refrigerator.
- The Cook's Secrets:
- The best way to drain the sauerkraut is to place it in a wire mesh strainer in the sink and squeeze it with your hands until most of the moisture has been extracted. For grilled reubens, prepare the sandwiches with untoasted bread. After they are assembled, grill the sandwiches in a hot skillet coated with a thin layer of canola oil, browning them well on both sides.
Calories: 288 Fat: 6 gm Carbohydrates: 42 gm Protein: 10 gm