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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

 
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 400ºF.  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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