Here’s another sandwich, one from our archives that we wanted to re-photograph and post again because it’s just that good. There’s something about tangy Russian dressing, Swiss cheese, sauerkraut and rye bread that’s terribly comforting and homey. While we’ve tried vegetarian versions of the Reuben sandwich with meat substitutes (for example, tempeh), we’ve found that it’s just as satisfying to omit the meat entirely. Essentially a Reuben grilled cheese, it’s a nice quick dinner or special lunch with family or friends, alongside a green salad or some sweet potato fries.
It may not be classic “health food” fare, but we’re strong believers in the fact that simply making food at home is the first step towards health. When you know exactly what’s going into your food, it’s much easier to keep it balanced and focused on real, natural foods (including mayonnaise, which we use sparingly but have included it here since it’s essential to the flavor).
A meal like this is often just what we need after a long day at work: not too involved, but still tasty enough to feel like a special meal. Hope you enjoy!
- Small shallot (2 tablespoons chopped)
- 3 to 4 small dill pickles (2 tablespoons chopped)
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- Dash hot sauce
- 1 jar sauerkraut
- 8 slices rye bread
- Swiss cheese, shredded
- To make the Russian dressing, finely dice enough for 2 tablespoons each of a shallot and dill pickles. In a small bowl, combine the chopped shallot and pickles with ¼ cup mayonnaise, 2 tablespoons ketchup, and a dash of hot sauce. Stir to combine.
- Squeeze the liquid from the sauerkraut.
- Spread butter on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 4 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, sauerkraut, the Russian dressing, more cheese, and then another piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.