Vegan Reuben sandwich
- Prep Time15 min
- Cook Time3 min
- Total Time18 min
INGREDIENTS
- 3 tablespoons bedda Mayo
- 2 tbsp. ketchup
- 1 tsp gherkin water
- 1/2 tsp sugar
- 1/2 tsp horseradish
- 4 slices rye bread
- 6-8 slices of vegan cold cuts
- 250 g sauerkraut
- 4 bedda Slices Grilled Cheese Style
- Vegan butter
- Gherkins as garnish
INSTRUCTIONS
1
Preheat a skillet over medium heat.
2
Mix bedda Mayo, ketchup, pickle water, sugar and horseradish in a small bowl,
3
Spread one side of the bread slices with butter. Spread the other side with the bedda Mayo-mix.
4
Top two slices of bread each with the vegan cold cuts, sauerkraut and bedda Slices Grilled Cheese Style.
5
Place the remaining two slices of bread, butter side up, on top of the two topped slices of bread.
6
Place sandwiches in a skillet and fry for about 3-5 minutes per side, until golden brown and cheese is melted.
7
Tip: Cover the pan or place a small, heavy cast iron skillet on top of the breads while browning to help melt the cheese.
