I have a crush for sauerkraut at the moment and want to eat it almost the whole time! Today, I make my own version of the classic Reuben sandwich.
According to the recipe, a real Reuben sandwich is made of sourdough bread or rye bread, pastrami, pickled cucumber, melted cheese, sauerkraut and a Russian dressing with mayonnaise, ketchup, Worchester sauce, chives, horseradish and other goodies.
There are several stories about how and by whom the Reuben sandwich was invented and got its name but undoubtably the sandwich is extremely popular all over the world. I think almost every kitchen has its own version, and now I have one too!
To make a green version of this classic I had to make a few changes. The pastrami I switched to smoked tofu, which I bake really crunchy and the mayonnaise I easily make with aquafaba (chickpea water) instead. The cheese I simply skipped because I don’t think any of the vegan cheeses are good enough.
If you like sauerkraut, this is an absolute must to try, it’s so good!
Green Reuben sandwich a’ la Isabel
For two persons
2 slices of tasty bread, preferably sourdough (I choose my own levain bread made with wild yeast starter)
100 grams of smoked tofu
6 slices of pickled cucumber
90 grams of sauerkraut, drained in a wire sieve
60 grams / 3 tablespoons of aquafaba mayonnaise (just skip the garlic in this recipe for aioli)
1-2 teaspoons of finely grated horseradish (I used it from a pot, if you use fresh horseradish, try it out as it tend to be more spicy)
1/2 teaspoon whole cumin seeds
A pinch of salt and possibly some grounded white pepper
1/2 apple with high acid and some sweetness
Some leafy parsley
How do I do it?
1. Blend the mayonnaise with grated horseradish and whole cumin seeds in a larger bowl. Season with salt rather.
Add the drained sauerkraut and stir well so that everything is well covered. If needed season with more horseradish, salt and possibly some white pepper. Keep in mind that you need to have a rather distinct taste to compete with the smoked tofu.
2. Slice it smoked tofu in thin slices.
Fry the tofu in a generous layer of oil until crispy on both sides and a nice brown color. When ready allow the tofu to drain on a kitchen paper to get rid of any excessive oil.
3. Clean the pan and add the slices of bread into the baking pan. Stir on quite high heat until the bread is golden and crispy on both sides. When ready allow the bread to drain on a kitchen paper to get rid of any excessive oil.
4. Cut the apple into thin slices.
5. Time to assemble the sandwich; Add a decent amount of the sauerkraut salad on each sandwich. Place the crunchy tofu on top and add the slices apple and some parsley. Ready!
This recipe is free from gluten * and lactose (* depending on which bread you choose).