All Photos © Christine Elise McCarthy 2015
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So – I made that vegan roast above – Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner – but I have lots of leftovers. What to do? What to do? I know! A Reuben! And it came out so insanely delicious – I devoured the whole thing. For lunch. Bread, butter, cheese, Thousand Island dressing. Fatty & greasy & I gave absolutely no fucks. I shoved it in my face in record time. I made homemade vegan Thousand Island – but bottled Thousand Island – or even Russian – dressing will do. Traditionally – a Reuben uses Swiss cheese but I am not a fan so – I used provolone. Real provolone. If you are vegan – use whatever vegan cheese you like but one that melts well is best.
Homemade Spicy Vegan Thousand Island Dressing
INGREDIENTS
1/2 cup vegan mayo
2 TBS ketchup
2 TBS relish (sweet is traditional but I used that Bubbie’s you see above)
1 small garlic clove – minced
1 tsp white vinegar
2-3 dashes hot sauce (I used Crystal)
1 tsp sriracha (or more – to taste)
Pinch of S&P
DIRECTIONS
Blend well.
Vegan Grilled Reuben Sandwich
Quantities of ingredients are up to you.
Rye Bread
Vegan butter
Sauerkraut
Cheese slices (Swiss is traditional) – Vegan or not – depending on your diet
Vegan meat (I used slices of Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner)
Thousand Island dressing (recipe above)
DIRECTIONS
I melted vegan butter in a grill pan & got the bottom of two slices of bread buttered that way.
Layer your ingredients & close the sandwich. Grill until it is golden & crispy and (hopefully) your cheese has melted. Eat it without any regard for decorum or decency.
Delightful-Delicious-Delovely 