We eat so many reuben sandwiches around here, it’s not even funny.
I grew up in New Ulm, Minnesota, a small town with a strong Bohemian/German sort of heritage. Church dinners were awesome – pork roast, sauerkraut, massive lead balls/potato dumplings, schmierkuchen. Yum, yum, yum! Fast forward a few years: kraut is my comfort food.
So when I make a reuben sandwich, it’s all about the kraut. For me, the meat and cheese on a reuben sandwich is only there to keep the bread from getting soggy. I don’t eat meat these days, so I substitute a slice or two of homemade mustard seitan. I’ll post that later.
My sandwich must have something creamy though, because I like creamy things, and creamy things act as a barrier to the bread so it doesn’t get too soggy.
My favorite sandwich dressing
Lots of people use thousand island salad dressing in a reuben. I like that, but sometimes I think it’s too spicy or something and it takes away from the main focus of the sandwich, which is the sauerkraut. This is the dressing I like to use. You can call it a recipe if you like, but it’s not much of a recipe.
3-4 T roasted pepper spread
1 cup light mayo
Mix them together.
See? Not much of a recipe. So I’ll show you the pepper spread I use.
I buy this stuff at Big Lots and it runs about $3 a jar.
It says to eat it within three days of opening, but it usually takes us a couple of weeks and we haven’t gotten food poisoning or anything like that. If I were a better person, I would freeze little portions in an ice cube tray, but I’m pretty lazy.
My daughter is vegan, so she does not eat regular mayo. She doesn’t eat vegan mayo either because she doesn’t like it. I made sandwiches for her one time using silken tofu and a little olive oil instead of mayo, but she wouldn’t touch them with a ten foot pole. She really doesn’t like most vegetables, or anything that reminds her of meat, or anything “weird.” What can I say? She has lots of smoothies! OK, I’m all off topic here.
Next time I make the seitan, I’ll take some photos and give you the recipe.