Recipe - Vegetarian Reuben Sandwich
Categories: None, Vegetarian Reuben Sandwich
2 sl Rye bread; lightly toasted
Prepared mustard
Eggless mayonnaise or butter
Sliced Swiss cheese
One half cup Sauerkraut; welldrained
One fourth cup Sliced onion; sauteed
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 openfaced sandwiches and
bake at 400 degrees F. for 10 minutes. Yield: 1 serving
Posted to JEWISHFOOD digest by Sandy English yehudit@earthlink.net on
May 13, 1998
Vegetarian Reuben Sandwich recipe makes 6 Servings
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