California Reuben

Jul 26 2012 by
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This sandwich is the plant based love child of Kristy’s California Dreaming Sandwich and the original Reuben sandwich.  If you’ve made our Perfect No Meat Meatballs then you know that they are not just for spaghetti and meatballs.  They are delicious on top of a pizza (SO much better than pepperoni), make the most amazing Italian Meatball Sub and now I’m repurposing them in a Reuben.  When my mom brought over her Simple Naked Sauerkraut the California Reuben was born.  I had originally planned on using avocado in place of the cucumber but one night my cats decided that the avocado made the perfect new toy and that idea was squashed (literally!).  I love the way this sandwich turned out and don’t think I could eat a Reuben any other way now.  The dairy free Thousand Island Dressing itself is amazing but paired with homemade sauerkraut, flavorful meatballs and fresh veggies you have one fantastic sandwich!

~Sarah

Ingredients:

For the sandwich:

  • 2 pieces of your favorite rye bread  (I used a marble rye from a local bakery)
  • 6 Perfect No Meat Meatballs, sliced in half
  • 1/3 cup Simple Naked Sauerkraut
  • 3 tbsp Thousand Island Dressing (see recipe below)
  • thinly sliced cucumbers or avocado
  • a small handful of sprouts (I used onion sprouts but any type will do)

For the Thousand Island Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/8 cup soy milk (you can also try rice milk, almond milk or oat milk)
  • 2 tbsp ketchup (I used my Roasted Tomato Ketchup but any ketchup will work)
  • 1 tbsp vinegar
  • 2 tsp raw honey or coconut nectar, optional (since the ketchup I used is a sweeter ketchup I did not need any other sweetener but if your ketchup is more sour then you might want to include this)
  • 2 tsp finely diced pickles
  • 1 tsp finely diced onion
  • a pinch of sea salt and black pepper to taste

Preparation:

For the Thousand Island Dressing:

  1. In a food processor or powerful blender process the oil and milk for about 15 seconds.
  2. Add in the remaining ingredients and pulse 3 or 4 times until combined.
  3. If the dressing is too thick for your liking just add a splash of milk and a tiny bit of water and pulse a few more times.

To assemble the sandwich:

  1. Toast the bread if desired and place a layer of meatballs on the bottom piece.
  2. Top with sauerkraut, Thousand Island dressing, cucumbers (or avocado), sprouts and the top piece of bread.
  3. Cut in half and enjoy!

Nutritional Info:

Makes 1 sandwich.

Nutritional info will vary depending on the ingredients used in the dressing and bread used.

Notes:

Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.  It makes a great dip for veggies as well as a sandwich spread.

 

 

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