Reuben, Reuben, I've Been Thinking.

One of my husband’s favorite uses for leftover corned beef is a big Reuben sandwich. Well, I can enjoy a Reuben too. Here are some vegetarian versions of this sandwich classic.

Vegetarian Reuben Sandwich

¼ cup mayonnaise (we love Hellman’s Light)
1 tablespoon ketchup
2 teaspoons cider vinegar
Pinch of sea salt
Black pepper to taste
Pinch of sugar
4 cups finely shredded cabbage or package of coleslaw mix
8 slices pumpernickel bread, toasted
4 tomatoes, thinly sliced
8 ounces thinly sliced Swiss cheese (we use Alpine Lace)

Mix together cabbage, mayonnaise, ketchup, salt, pepper, sugar and vinegar.
Arrange the open-faced sandwiches on a baking sheet about an inch apart. Place about ¼ cup of coleslaw on each slice. Top with tomato slice and then cheese.

Broil the sandwiches until the cheese melts.  
  

Vegetarian Reuben Sandwich with Sauerkraut

Sauerkraut:
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 pound bag sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated
Generous pinch allspice
Salt and freshly ground black pepper

Russian Dressing:
1/4 cup mayonnaise
1 tablespoon chili sauce or ketchup
Dash hot sauce
1 tablespoon minced fresh chives and/or fresh dill
2 teaspoons capers, chopped
1 teaspoon freshly squeezed lemon juice

Sandwiches:
1 tablespoon extra-virgin olive oil, optional
1 to 2 tablespoons unsalted butter, room temperature
8 slices rye bread
12 slices dill pickle
2 cups grated Swiss cheese (8 ounces)
Kosher salt and freshly ground black pepper


For the sauerkraut:
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.

For the Russian dressing:
Mix all the dressing ingredients together, cover and refrigerate until ready to use.

For the Sandwich:
Preheat broiler to low. Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices; place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

Now here’s my favorite. Of course, I love anything made with eggplant or mushrooms. Choose one of the two for a great Reuben sandwich.

Vegetarian Reuben Sandwich  
4 slices of rye bread
1/4 c. fat free Thousand Island dressing
4 thick slices of beefsteak tomato
4 slices of eggplant
or Portabella mushroom sliced
1/2 c. drained sauerkraut
4 slices of reduced-fat Swiss cheese  

Brush sides of eggplant or mushroom with olive oil and transfer to a baking sheet. Roast 20 minutes at 400° until golden and tender. Preheat broiler. Arrange bread slices on a baking sheet. Top each piece with 1 tablespoon of Thousand Island Dressing. Add one tomato slice and eggplant or mushroom. Add 2 tablespoons of sauerkraut and top with a slice of cheese. Place baking sheet under the broiler and broil for 3-5 minutes until cheese is bubbly.