Veggie Reuben

This is one of my favorite sandwiches and it is most delicious when you use your own sauerkraut, pickles and peppers. The secret is in the sauce…

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ingredient :

You ’ll need the following for one sandwich – just multiply the amounts by how many sandwich you are making . I bonk sauerkraut and have tried all kinds on my reubens from garlic Anethum graveolens muddle to smoked jalapeno and ginger beet to ocean Boche – and savor every pungency .

2 slash encrusted , bread ; seed Secale cereale or black bread ( Russian pumpernickel is not bad with Allium cepa and raisin )

private Sauce ( see below )

about 4 slices Swiss cheese ( Jarlsburg is my fav )

generous 1/2 cup sauerkraut , drain ( make unnecessary the succus for a tidy and tasty , not to advert eye - pop , sauerkraut shooter ; I make my own Boche or buy it in the icebox section of the healthfood storehouse – Farmhouse Culture and Hex ( local ) are two sword that I enjoy )

Secret Sauce

This sauce is mostly composed of condiments one has on bridge player in the electric refrigerator . It does n’t have to be measured exactly — you could add up more or less of any constituent to befit your taste . I use a honest - character mayo with no sugar and organic ketchup with no Indian corn sirup . I often use my own gamey bread and butter pickles ; if you like it spicy , add another blistering Piper nigrum . The sauce is good on many kinds of sandwiches and burgers .

Makes about 1 cup

Generous half cupful of mayonnaiseAbout 1/3 cupful organic ketchup5 or 6 slices bread and butter pickles , chopped2 or 3 teaspoonful pickle succus , optional1 or 2 fermented or pickled jalapenos or serrano black pepper , chopped1 big or 2 average cloves garlic , pressed or fine minced

Combine ingredients in a pocket-size bowl and mix well . Store in icebox for a hebdomad or so , if it hold up that long . Makes enough for 4 to 8 sandwich , look upon size and how thick or lean you spread it .

unseasoned butter for grill

This is one of my favourite sandwiches and it is most toothsome when you use your own sauerkraut , pickle and pepper . The closed book is in the sauce …

tack the sandwich by spreading both slices of shekels with mystical sauce . I care to build the sandwich decently on the griddle because it commence the bread browning and the cheese melting .

Heat a griddle over medium heating system . Once hot , put a tap of butter in the center , let it fade and place the bottom slice of cabbage spread with sauce facing up on the buttered griddle . Turn the heat to medium low .

Next , place 2 slice of Swiss on the bottom half , spread the Boche over the cheese , top with the other 2 slices of tall mallow and the bread , hole-and-corner sauce down . put a flat palpebra on the sandwich and press lightly .

Grill the sandwich for about 3 to 5 minutes or until the bottom bed of Malva sylvestris lead off to melt . Spread a small butter on the outside , top slice of breadstuff and carefully pitch it over . Replace the lid and grill the other side for 3 to 5 second .

Remove from heat , trim down in half and eat immediately .

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Veggie reuben or pumpernickel with homemade sauerkraut will make your tastebuds tapdance! Click on other pix to enlarge and read captions.Photo/Illustration: Tomaso

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