To re-create the vegan deli experience in your own home kitchen, pair this sandwich with Zesty Zucchini Oven Fries and dill pickle spears, then serve Upside Down Apple Cake for dessert! If preferred, you can use Teriyaki Tempeh Triangles for the “meat” substitute, in place of the vegan “deli-slices.”
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.
Ingredients
Directions
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.
