Friday, March 05, 2010


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?


Noel Green said...

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!

Emily said...

I love reubens! And sauerkraut! Your sandwich looks great, I've always wanted to try a tempeh rueben....

radioactivegan said...

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.