ABOUT THE RECIPE:
These sandwiches taste so much like the traditional version that they take me right back to my childhood in Ohio, where I often ordered a Reuben sandwich at the local deli.
Makes 2 to 4 sandwiches
INGREDIENTS:
MOM’S THOUSAND ISLAND DRESSING (see note)
1⁄4 cup vegan mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon catsup
2 teaspoons minced scallion, white and green parts
SANDWICHES
1/2 to 1 cup sauerkraut
2 to 3 teaspoons vegan buttery spread
4 to 8 slices rye bread (use 6 to 8 slices if you are making smaller sandwiches)
6 to 8 slices vegan cheese
6 to 8 slices vegan “ham,” “turkey,” or Teriyaki Tempeh Triangles
INSTRUCTIONS:
To make the dressing, put all of the dressing ingredients in a small bowl and whisk until thoroughly combined.
To make the sandwiches, set a colander in the sink. Put the sauerkraut in the colander and press firmly with your hands or the back of a wooden spoon to extract as much moisture as possible. Spread about 1⁄2 teaspoon of the vegan buttery spread evenly over one side of each slice of bread.
Place 2 of the slices, vegan buttery spread-side down, in a large skillet. Top each with 2 to 3 slices of vegan cheese, 2 to 3 slices of vegan ham, and some sauerkraut. Spoon 1 to 2 tablespoons of the dressing over the sauerkraut and top with another slice of bread, vegan buttery spread-side up.
Weigh down the sandwiches with a heavy lid or sandwich weight. Cook over medium-low heat until the underside is brown and crispy, about 5 minutes. Flip the sandwiches and cook until the other side is brown and crispy and the vegan cheese is oozing. Serve immediately.
NOTE: The Thousand Island Dressing is great on salads too! Stored in an airtight container in the refrigerator, leftover dressing will keep for 3 days.
NOTE: This recipe makes two very, very large sandwiches. For smaller appetites, divide the ingredients into thirds or quarters, to make 3 to 4 sandwiches.