Truth be told, I've never had a reuben, at least that I can remember. Something about the combination of sauerkraut and Thousand Island dressing on a GRILLED CHEESE seemed sort of . . . sacreligious, somehow?
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?