Wednesday, August 4, 2010

Vegetarian Reubens

Sloppy goodness! This is a delicious invention, born to the United States of Jewish (German or Lithuanian) immigrants. So shall I claim it as American or German or Lithuanian? Doesn't matter, but surprisingly this sandwich is not well known in Europe.

I made some rye bread for the purpose of these sandwiches, but that's about all I made by hand for this recipe. Otherwise, it's incredibly easy! Since this recipe omits the corned beef, you can double bulk up on the sauer kraut if you like. If you don't like sauer kraut, maybe you should try another one of my sandwhich recipes.

For one sandwhich:
2 slices of rye bread, dark rye or Jewish rye
1-2 slice(s) of Swiss or Edam cheese
4 tbs prepared sauer kraut
dill pickle slices
1 tbs mayo
1 tbs ketchup
butter for frying

1.) Pile the cheese, sauer kraut, pickles, and mayo and ketchup between the two slices of bread.
2.) Either with the bread buttered in advance, or some butter in a hot skillet, gently fry the sandwich on either side until it's golden and the cheese has melted.
3.) Enjoy. Simple as that. (Have a few napkins handy!)

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