Vegetarian reuben sandwich
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Rye bread; lightly toasted |
| Prepared mustard | ||
| Eggless mayonnaise or butter | ||
| Sliced Swiss cheese | ||
| ½ | cup | Sauerkraut; well-drained |
| ¼ | cup | Sliced onion; sauteed |
| Tomato slices | ||
Directions
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@...> on May 13, 1998