Archive for the ‘Gluten Free / Eggless Sandwich’ Category

Gluten Free / Eggless Reuben Sandwich

Gluten Free / Eggless Reuben SandwichWhy does she do it? You may ask.  And my usual answer stands:  ” I love to see happy faces at the dinner table.” Yes, my kiddos’ silent munching and occasional bursts of happy babble is enough to get me in the kitchen again: cooking and creating “something”.

Today’s victim of choice is a gluten free and eggless Reuben Sandwich on a dark mock-rye bread, complete with semi-homemade russian dressing.

I know, I know – “mock-rye bread” sounds ominous  but if you have tried my recipe for Gluten Free and Eggless Dark Mock-Rye Bread, you will appreciate this sandwich for what it is:  a delicious, labor of love creation. It is my tribute to the classic Reuben Sandwich that many love.

Do not tell them it’s gluten free and just serve it to friends – all they will notice is how good a sandwich they are having.

Gluten Free / Eggless Reuben Sandwich

(serves 5)

What we need to have:

10 slices Dark, Mock-Rye Bread (Gluten Free / Egg Free)
20 slices Lacy Swiss Cheese
3/4 cup Sauerkraut (Bubbies brand makes a decent one)
8 oz. corned beef, thinly sliced
2 Tbsp. butter, softened
Russian Dressing (see recipe below)

Marigene’s Semi- Homemade Russian Dressing:

2/3 cup Vegennaise
1/4 cup sour cream
4 Tbsp.  tomato catsup
2 tsp. prepared horseradish (I typically use Bubbies, gluten free and may add a tsp. more depending on how “fresh” it is)
1 tsp. Worcestershire sauce (gluten free)
1.5 tsp. grated white onion
1/8 tsp. paprika
salt and pepper to taste ( I usually omit the salt)

What we will need to do:

  1. In a fridge safe container that has a cover,  mix together all of your ingredients for the russian dressing, season to taste and cover. Place in your fridge and best to let sit for an hour at least, so the flavors will meld.
  2. After an hour, assemble your sandwiches by:  slathering the russian dressing on one slice of bread, top with a slice of swiss cheese,  a 5th of the corned beef, a 5th of the sauerkraut, another slice of cheese then cover with another slice of bread slathered on the inside part with more russian dressing.
  3. Set aside and repeat process with other sandwiches.
  4. After all of the sandwiches are assembled,  heat a skillet over medium heat.
  5. Butter tops of sandwiches and when skillet is hot, put sandwich  or sandwiches buttered side down.  Cook for about 1-2 minutes or until desired brownness is achieved.  Butter other side, before flipping sandwich over and cooking for about another minute or two.

Serve whole or cut in half.  May be served with dill pickles, chips, a salad and/or soup.  If  you  have a hungry bunch, have a feast and serve with all of the aforementioned items. 🙂