The Ruben Sandwich

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Ingredients:

2 slices Rye Sourdough Bread

1/3 (8 oz. package) Sweet Earth Seitan Strips

drizzle olive oil and agave syrup for browning

2 slices CHAO Creamy Vegan Cheese

2 tablespoons sauerkraut

2 tablespoons Vegan Thousand Island Dressing

Vegan Thousand Island Dressing:

1/2 cup vegan mayonnaise

2 tablespoons ketchup

2 tablespoons sweet or dill relish

2 teaspoons onion, finely minced

1/2 teaspoon garlic powder

1 teaspoon white vinegar

Freshly ground sea salt and black pepper to taste

Accompaniments:

Deli pickles

Chips

Directions:

Heat a flat grill or large skillet to medium high. Add a drizzle of olive oil and a touch of agave syrup to the hot pan. Stir in the seitan strips to coat them evenly then brown them for 3-4 minutes turning occasionally until they begin to brown.
Lightly toast two slices of sourdough rye without letting them brown. Spread each slice with one tablespoon of Thousand Island Dressing. Top one slice of bread with the hot seitan, spread the sauerkraut over the seitan and top it with two slices of Creamy CHAO cheese. Top the cheese with the second slice of bread.
Reheat the flat grill or skillet to medium heat. Transfer the sandwich to the hot surface and heat it throughly on both sides until the cheese begins to melt and the bread is lightly browned. (A panini grill works beautifully).
Transfer the sandwich to a plate, place sandwich picks in either side. Using a serrated knife slice the sandwich in half. Serve hot with a side of chips and fresh deli pickles.
Recipe courtesy of Liz Gary. To find a listing of free local community cooking classes and special events visit www.newoptionsfoodgroup.com.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com

Course:

Lunch

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More Vegan Recipes:

• Jensen’s BBQ Vegan Wings Jensen’s BBQ Vegan Wings
• No-Fish Tacos No-Fish Tacos
• Mediterranean Veggie Burger Mediterranean Veggie Burger
• Hearty Minestrone Soup Hearty Minestrone Soup
• Southwest Buddha Bowl Southwest Buddha Bowl

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Ingredients:

2 slices Rye Sourdough Bread

1/3 (8 oz. package) Sweet Earth Seitan Strips

drizzle olive oil and agave syrup for browning

2 slices CHAO Creamy Vegan Cheese

2 tablespoons sauerkraut

2 tablespoons Vegan Thousand Island Dressing

Vegan Thousand Island Dressing:

1/2 cup vegan mayonnaise

2 tablespoons ketchup

2 tablespoons sweet or dill relish

2 teaspoons onion, finely minced

1/2 teaspoon garlic powder

1 teaspoon white vinegar

Freshly ground sea salt and black pepper to taste

Accompaniments:

Deli pickles

Chips

Directions:

Heat a flat grill or large skillet to medium high. Add a drizzle of olive oil and a touch of agave syrup to the hot pan. Stir in the seitan strips to coat them evenly then brown them for 3-4 minutes turning occasionally until they begin to brown.

Lightly toast two slices of sourdough rye without letting them brown. Spread each slice with one tablespoon of Thousand Island Dressing. Top one slice of bread with the hot seitan, spread the sauerkraut over the seitan and top it with two slices of Creamy CHAO cheese. Top the cheese with the second slice of bread.

Reheat the flat grill or skillet to medium heat. Transfer the sandwich to the hot surface and heat it throughly on both sides until the cheese begins to melt and the bread is lightly browned. (A panini grill works beautifully).

Transfer the sandwich to a plate, place sandwich picks in either side. Using a serrated knife slice the sandwich in half. Serve hot with a side of chips and fresh deli pickles.

Recipe courtesy of Liz Gary. To find a listing of free local community cooking classes and special events visit www.newoptionsfoodgroup.com.

*Note

*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]

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