Hail seitan! 🙂
I absolutely did NOT lick my fingers in an un-ladylike way as I ate this.
Sliced seitan replaces corned beef! I’ve never had a “real” reuben, but these are delicious. I can’t imagine them getting any better. Get yourself some strong-tasting rye bread, one of those tiny cans of sauerkraut, (the big barrel cured jar is much better-tasting, if you can afford it.) Then lightly fry your seitan, whip up your dressing, and you’re ready to go. Use a panini press or just pan grill. Serve with a fun deli-style side dish like cole slaw or a pickle.
I’ve recently discovered that I like spicy brown mustard in these as well, though Nick thinks it’s sacrilege. Isn’t this already sacrilege because it’s a non-meat meat-sandwich?
- 2 Tbs soy mayo
- 1 Tbs ketchup
- 1 Tbs sweet pickle relish
- Salt and black pepper
- 2 Tbs olive oil
- Strong rye bread, as many slices as you need
- 6 ounces seitan, sliced as thin as you can and lightly fried until browned (store-bought seitan is just fine for this.)
- 1/4 cup drained sauerkraut
- 4 ounces vegan cheese or any cheese substitute that you enjoy (this is optional- the sandwiches are great without “cheese”)
- Combine mayo, ketchup and relish in a small bowl. Season with salt and pepper to taste, mix it well, and set aside. This is enough dressing for about 2-4 sandwiches.
- Brush olive oil on outside of the rye bread slices, then spread dressing on the inside of each slice.
- Layer seitan, sauerkraut and vegan cheese on the inside.
- Close sandwiches, then grill on the pan or in a panini press until lightly browned. (Don’t walk away and burn one side.)
- Remove, cut and serve hot