Sautéed sauerkraut, fried soy salami, sweet red roasted peppers on toasted whole grain bread with a Thousand Island-type dressing!

Makes 5 sandwiches

1/4 c. transfat-free margarine

1/2 lg. sweet onion, peeled and cut crosswise into thin half rings


32 oz. jar Polish sauerkraut with caraway seeds; drain in colander, rinse well under cold water, then squeeze by handfuls to extract liquid; set aside

1 T. peeled, fresh minced garlic

1/4 t. caraway seeds

2 t. sugar

lots of freshly ground black pepper

1/4 t. ground allspice

2 T. vegetable oil

1 pkg. Veggie Salami Slices by Yves

jar sweet red roasted peppers

Thousand Island Dressing:

3/4 c. Vegenaise (soy mayonnaise)

1 T. ketchup

1 T. sweet pickle relish

bread of choice

softened margarine (not melted)

prepared yellow mustard

Go ahead and make the Thousand Island Dressing first, just to get it out of the way. Combine soy mayo, ketchup and relish, and stir to evenly disperse ingredients. Set aside, so it’ll be ready when you need it.

Place margarine and onions in large skillet, over medium heat. Salt liberally and saute till wilted and brown-tinged.

Add squeezed sauerkraut, garlic, caraway seeds, sugar, lots of freshly ground pepper, and allspice. Stir well till sauerkraut is coated with margarine, then saute till sauerkraut becomes brown-tinged. Salt to taste and set aside.

Pour 2 tablespoons vegetable oil in separate skillet. Heat till hot, then fry two slices of Veggie Salami per sandwich, quickly on both sides. Place on plate.

Heat red roasted peppers.

Lightly toast as many slices of bread as needed. I used 12 grain which worked well, but you may want to use rye. Spread toast evenly with soft margarine.

For each sandwich:

Spread about 1 tablespoon Thousand Island Dressing on one slice of toast. Top with a tong full of sauerkraut, about one fifth of the skillet. Dividing the sauerkraut in the skillet makes it easier.

Top sauerkraut with 2 slices fried Veggie Salami.

On second slice of toast spread very thin layer of mustard topped with a little more Thousand Island Dressing. Then top with a piece of red roasted pepper that fits the bread, without overdoing it. Close, cut in half and serve.

Notes: I developed this recipe for my husband who loves Reuben sandwiches. Although I don’t use margarine on a sandwich when using soy mayonnaise, he does, so in this instance we do what he likes–and he did indeed like this sandwich.

Coincidentally, we saw that Obama ordered a Reuben sandwich when on the campaign trail. My husband said, “he’d like this one”. So this one is for you too! Hope you like it.

Here’s a tip when making hot sandwiches. While making the sandwich, place the toast on a rack on the plate, so that the hot ingredients in the sandwich don’t make the bottom slice of toast soggy. The heat against the plate will sweat the toast.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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