Vegetarian reuben
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Slices of good rye bread |
| 4 | tablespoons | Dijon mustard |
| 2 | larges | Ripe tomatoes, sliced into 8 |
| Rounds | ||
| 1 | cup | Sauerkraut -- drained |
| 4 | tablespoons | Russian salad dressing |
| 4 | Thin slices Swiss cheese cut in half | |
Directions
Preheat the oven to 350. Toast the rye bread and spread one side of each slice with mustard. Place the slices mustard side up in a single layer on a cookie sheet. Layer each slice of rye with the following in order: 1 slice tomato, 1 slice Swiss cheese, ¼ cup sauerkraut and 1 tablespoon Russian dressing. Bake for 20 minutes or until sauerkraut is hot. Top each sandwich with a slice of tomato and a half-slice of cheese. Bake for another 5 to 10 minutes or until the cheese is melted.
Recipe By : Claire's Corner Copia in New Haven Conn.