Vegetarian Reuben

(Adapted from Moosewood Restaurant Simple Supper Cookbook)

The relationship to a Reuben sandwich is in the inspiration rather than the execution. For myself, I usually just enjoy the cole slaw on toasted pumpernickel bread.

1/4 c mayonnaise
1 T ketchup
2 t white or cider vinegar
pinch of salt
black pepper to taste
pinch of sugar
1 8 oz package of coleslaw mix or 4 c finely shredded cabbage
8 thin slices of rye or pumpernickel bread, toasted
4 tomatoes, thinly sliced
8 oz thinly sliced Swiss cheese

In a large bowl mix the mayo, ketchup, vinegar, salt, pepper, and sugar. Add coleslaw and mix well. Assemble the open-faced sandwhiches on a baking sheet. place about 1/4 c coleslaw on each slice and top with tomato, then cheese. Broil until the cheese melts, 3-5 min. Serve open-faced.

Suggested variations:
Used well-drained sauerkraut instead of coleslaw
Add sliced seasoned tofu. (Yeah, that's not going to happen)

Posted March 5, 2007
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