Thursday, December 23, 2010

Vegetarian Reubens

I like corned beef, but it's surprising how little it contributes to a Reuben.  Just using rye bread  (I used my sourdough whole wheat - close enough), swiss cheese, 1000 island dressing*, and sauerkraut makes a great Reuben.  Incidentally vegetarian.  A delicious winter lunch.



*I make 1000 island by eyeballing the following:  equal parts ketchup and mayo, some chopped pickle or pickle relish, sprinkle paprika Pin It

7 comments:

Tracy said...

You know, you just may have something there! I think you're right about the corned beef, though I like it too. Not sure if I could convince my husband, though.

Heritage Farmgirl said...

Or a supper with soup!
We don't eat corn beef here Dearest won't allow it.
All the same I can taste your lunch just by looking at it!

Eva Girl said...

It's one of my favorite sandwiches - and the 1000 island dressing is the one thing I often forget to pick up : ) I'll have to try your recipe!

Janelle said...

For Thanksgiving (or anytime) turkey leftovers, try 1,000 Island, swiss cheese, thinly sliced turkey and some sweet pepper cabbage. One of our family faves!

Margo said...

Janelle, that sounds goooood. I assume you grill it?

Similar to yours, a local restaurant swaps coleslaw for the sauerkraut on a Reuben and calls it a "Rachel."

Beth said...

Yummmmm! Love reubens, but have never made them...thanks for the easy, tasty idea!

And Merry Christmas!

Emily said...

You really do have such creative ideas.

You're totally right -- it's the bread and the 1000 island that gives a reuben its reuben-ness. Yum!

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