However, the only thing I could think to do with the rest of the rye bread I made last weekend was cap reubens, so, there you go:
Homemade rye, Annie's Thousand Island Dressing, "Tempeh Bacon" from Vegan with a Vengeance, swiss, and co-op bought sauerkraut.
Verdict? Hmm . . . not bad, actually. All of the flavors in the sandwich did meld together nicely, and I think Dan was a happy camper with the rich, heavy flavors. I think I'd still prefer a plain grilled cheese, but this was a nice change of pace!
Here's the million-dollar question: what to do with all of the leftover sauerkraut?
3 comments:
Love your blog - I've read for years!
My favorite thing to do is sautee kale with a little salt and pepper, place on tahini-covered bread, top with sauerkraut, and grill. It's an amazing sandwich!
I love reubens! And sauerkraut! Your sandwich looks great, I've always wanted to try a tempeh rueben....
I LOVE sauerkraut. i like it on a sandwich with lots of mustard, tomato, onions, lettuce, avocado, pretty much any vegetables you can find (and heated, that's key!). mmmm. so good.
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