Recently a friend and I were talking about food, as we often do, and she shared a recipe with me that is to DIE for. I have always loved reuben sandwiches, but since becoming a veggie, they had fallen off my radar. When I realized I could still eat them, I was ecstatic! I remember my Mom making these for dinner when I was younger and that was a dinner that I loved and missed. However, I had to admit that the combination of ingredients in the veggie version seemed strange to me, but I gave it a try. My kids, who I always trust as my true critics, loved these as well! If a kid eats it, it has to be good! Now we have these at least weekly, and we never have any leftovers. So, here you go.....enjoy!!!
Veggie Reubens
1 loaf crusty garlic bread (not the frozen variety...bread from your supermarkets bakery)
1 avocado
swiss cheese (you can find this with microbial enzymes if you look hard enough)
thousand island dressing
sauerkraut
grainy brown mustard
Slice the garlic bread and toast lightly. Apply a thin layer of the brown mustard. Slice the avocado and layer the slices on the bread. Add the sauerkraut, as much as you like. There is no rule to how much you use. Then pour the dressing over and top with swiss cheese. Broil under the broiler for about 5 minutes, until the cheese melts. LOVELY!!
Veggie Reubens
1 loaf crusty garlic bread (not the frozen variety...bread from your supermarkets bakery)
1 avocado
swiss cheese (you can find this with microbial enzymes if you look hard enough)
thousand island dressing
sauerkraut
grainy brown mustard
Slice the garlic bread and toast lightly. Apply a thin layer of the brown mustard. Slice the avocado and layer the slices on the bread. Add the sauerkraut, as much as you like. There is no rule to how much you use. Then pour the dressing over and top with swiss cheese. Broil under the broiler for about 5 minutes, until the cheese melts. LOVELY!!
No comments:
Post a Comment