| Vegetarian Reuben Sandwich
2 slices of Rye bread; lightly toasted
Prepared mustard
Egg-less mayonnaise or butter
Sliced Swiss cheese
1/2 cup Sauerkraut; well-drained
1/4 cup Sliced onion; sautéed
Tomato slices |
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The next few recipes are from Classics and Creations: A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois. Sauerkraut lovers will savor this sandwich which can be served either hot or cold. Assemble as a regular cold sandwich or Make 2 open-faced sandwiches and bake at 400 degrees F. for 10 minutes. Yield: 1 serving Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on May 13, 1998
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