Make Any Vegetable Sandwich Better by Treating It Like Reuben
Reuben is not Reuben without corned beef, but that does not mean that Reuben filling cannot be used to update other, plant-based heavy sandwiches, because vegetables are good practice. Spicy Russian dressing, processed Swiss cheeses and sauerkraut delight everyone they hang out with, and vegetable lovers should take advantage of this dynamic trio.
These fillings go well with almost any vegetable, but there are a few things to keep in mind when making a sandwich. First, choose a hearty vegetable. Good ruben is the balancing act of contrasting flavors, and – unless you’re deliberately trying to hide the flavor of a part of the plant – you need a vegetable that can withstand the other ingredients.
Fried broccoli, crispy fried mushrooms, and charred eggplant are all good choices, but try to season the vegetable itself. Simple pickling is essential, but don’t sleep pickling in brine , brine fried cauliflower is perfect here, as are fried pickled vegetables . (As an added bonus, use the corned beef brine on this pod.) It’s also a great opportunity to use up the rest of the veggie portion you ate for dinner yesterday, even if it’s a bit of a mixed bag; combining fried carrots with a spoonful of fried spinach would be divine.
Once you’ve put your sandwich team together, there are a few more details to take care of before putting everything together. Swiss cheese is a melting cheese, but not the best, so make sure your vegetables are hot (reheat leftovers if necessary), including sauerkraut (10 or 15 seconds in the microwave will take care of this). When they get hot, blot them to remove excess moisture. Then generously butter two slices of rye bread on the outside, spreading the Russian dressing on the inside, and fold in the kraut, vegetables and cheese. Cover it and grill over medium heat until the outside is crispy and the cheese is melted. Take a bite and admit that while it’s not a ruby, it’s a damn good vegetable sandwich.