Vegetarian reuben sandwich

Yield: 1 Servings

Measure Ingredient
2 slices Rye bread; lightly toasted
\N \N Prepared mustard
\N \N Eggless mayonnaise or butter
\N \N Sliced Swiss cheese
½ cup Sauerkraut; well-drained
¼ cup Sliced onion; sauteed
\N \N 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 400 degrees F. for 10 minutes. Yield: 1 serving Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on May 13, 1998

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