Food Network: Vegetarian Reuben Sandwich

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Vegetarian Reuben Sandwich
From Food Network Kitchens

Ingredients
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
12 slices tempeh bacon, 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:

Directions
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.

Ingredients
For the Russian dressing:

Directions

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

Ingredients
For the Sandwich:

Directions
Preheat broiler to low.

If using the tempeh: Heat the vegetable oil in a large skillet over medium-high
heat, and cook the tempeh, in batches as needed, until crispy golden brown, about
3 minutes. Transfer to paper towels.

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, tempeh if using, 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.

Copyright 2005 Television Food Network, G.P. All rights reserved.