Super Fast Reuben Sandwiches

This is the one you make when you haven’t planned ahead, but just can’t wait for a reuben. How can you get this one on your plate so quickly? It’s the seasoning of the seitan.

Canned:

• Dill pickles (not sure which recipe)
• Pickled Garlic Scapes (optional) sub: minced garlic

Here’s the plan:

Thaw about 10 ounces seitan cutlets. Either beefy or chickeny will work. Cut them into thin strips. Toss with  equal amounts of cumin, coriander, onion  powder, garlic powder, a pinch of allspice, and a pinch of ground black pepper.  No need to worry about specifics, just use about 1/4 to 1/2 teaspoon of all but allspice and black pepper. Go a little lighter on those.

Make the dressing: Combine mayonnaise, a little ketchup, minced dill pickles, minced pickled garlic scapes (or capers), and some minced red onion. Stir and refrigerate until assembling sandwiches.

Heat some sauerkraut in a saucepan over medium heat. Stir it occasionally.

Heat a griddle over medium to medium-high heat. Spread vegan butter on the outsides of 4 slices rye bread. Pour 1 tablespoon (or so) of canola oil into a large skillet. Heat over medium-high heat. Cook the seitan strips until browning. Add a teaspoon of tamari and about a tablespoon of dry red wine (or broth). Stir and cook until the liquid has evaporated.

Spread the dressing on the bread, piling it high with the seitan, sauerkraut and the top slice of bread. Grill until browned. Cut it in half and devour!

For other reuben recipes, be sure to check out Vegan Sandwiches Save the Day! and American Vegan Kitchen!

And I can’t resist a moment of self promotion by sending you over to One Green Planet. I’m very happy to be their Green Monster of the week! Thank you, One Green Planet!

Be Sociable, Share!

•