Posts Tagged ‘Field Roast


Vegetarian Reuben? Yes, please!

A first shot, just to tempt you

I admit it.  I am a food tease.  It gives me great delight to tease and tempt all of you out there in blogville with stories and pictures of the food I create.  No one wishes more than I that there were scratch and sniff computer screens and virtual taste samples.  Then I could really get you going.

Last week I had some super strong cravings for a reuben sandwich.  Vita Cafe, here in Portland, Oregon,  makes a pretty good vegetarian reuben, but I think I whipped up one that could give Vita’s a run for its money.  Don’t get me wrong, I would gladly drive across town and throw  $7.50 down for one of their sandwiches, but I really prefer to cook and eat  here in the comfort of our fabulous home.

Would you like a step by step guide to a yum-tastic vegetarian reuben?  Well, you’ve come to the right blog.  First things first, the list:

Rye Bread – the best you can find

Sauerkraut – also, the best you can get your hands on

Swiss Cheese – I know you know what I’m gonna say here

Vegetarian meat substitute – I used Field Roast Wild Mushroom Slices

The dressing – I’ll tell you my recipe

Reuben Dressing

(enough for four sandwiches)

1/3 cup Vegenaise or mayo

2 tbsp ketchup

3 tsp prepared horseradish

1 tsp vegan Worcestershire sauce

salt and pepper, to taste

Step 1 - Butter bread slices

I place a sheet of waxed paper on my work surface or cutting board.  Butter the bread slices on one side and place the buttered side down on the waxed paper.  Place slices on swiss cheese on each slice of bread.  I’m making two sandwiches here, as you can see, each sandwich has cheese on the top and bottom.

Step 2 - "meat" slices

Next, place your veggie “meat ” slices on top of the cheese on one piece of the bread.  I like to fold the slices over, deli style.

Step 3 - mound the sauerkraut

Here’s a fun part.  Place the sauerkraut on a double thickness of paper towel and squeeze a lot of the moisture out over the sink.  This will keep your sandwich from getting soggy.  Then mound the sauerkraut on top of the “meat” slices.

Here's another shot just because I like it

See that jar of sauerkraut?  I love that brand, Bubbies.  I use Bubbies horseradish, too.  I don’t know who she is or was, but her products rock.

Step 4 - The sauce

Spoon or ladle the sauce over the sauerkraut.  Be generous with it, but don’t go overboard or your sandwich may be difficult to flip over.  Place the other cheese topped bread slice on top of the sauce and you’re ready to grill it.

Grill it

Grill in a non stick pan or cast iron skillet, for best results.  Keep the heat pretty low, you want the bread to slowly brown and the cheese to get melty.

The perfect amount of sauce

See that little bit of sauce?  Perfect!  You don’t want it running all over the pan.  It will burn before your sandwich gets a chance to brown.

Golden brown, just the way I like it

See the nice melty cheese?  No sign of sauce running amok.  I did turn these over again and got the top parts a bit more grilled before serving ’em up.

Take a closer look

These look perfect.  I am so hungry right now.  I am actually making these again tonight because all day yesterday, Juice Fast Sunday, I was editing the photos and, well, it was a hard fast day, let me tell you.

Seriously good

OK, I can’t stand it.  Now I’m teasing myself!  I have to go make dinner, right now.  Bon Appetit!

One last parting shot



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