Reuben's Revenge beefs up sandwich repertoire

(This open-faced Reuben's Revenge sandwich satisfies on many levels)

Thin slices of grilled tofu take the place of pastrami or corned beef in this veggie version of a Reuben sandwich. It would make a perfect meal for St. Patrick's Day, or any time you get the craving for a hearty, robust sandwich. I like to make it open-faced using two slices of good rye bread.



It goes without saying: the best ingredients make a difference in taste.
I used MacDonald Farm naturally fermented sauerkraut. The Ithaca-based business makes a delicious 'kraut which I found for sale at last season's Garlic Festival in Saugerties.
Organic rye bread, real Swiss cheese and your own "super sauce" will make this a sandwich a staple in your veggie repertoire once you get a taste.




While not one to believe in revenge tactics, I like the name for this sandwich because early on in my pursuit of vegetarian options those prepared tofu "meat" products you find on the market today were not readily available, so I had to get creative. Besides, it's best to start with the real thing and make your own meat substitute. Tofu takes on the taste of whatever you use to marinate and grill it. Coupled with the rest of the ingredients, this sandwich will likely appeal even to the carnivores in the family. Hopefully, no one will ask, "Where's the beef?"

Reuben's Revenge

1. 1 pound extra firm tofu
2. Rye bread
3. Sauerkraut
4. Ripe tomatoes
5. Swiss cheese
6. Mustard

For the super sauce:

1. 3 tablespoons Nasoya spread (soy "mayonnaise")
2. 2 tablespoons ketchup
3. Sweet pickle chips, minced
4. Dash of Tamari

Stir together all ingredients.

• Squeeze excess water from tofu.
• Slice into thin rectangles and drizzle toasted sesame oil and Tamari on the slices in a large plate. Turn the slices over and repeat.
• Let them sit for a while until most of the marinade is absorbed.
• For two open-faced sandwiches, you will need about 8-9 slices of tofu.
• Save the remaining slices for another use or grill only half the pound of tofu.
• Cook the slices over high heat in a grill pan until nicely browned on each side.
  

• Lightly toast two slices of rye bread for each sandwich you make.
• Spread a little mustard on each and some of the super sauce.
• Overlap the two slices of bread on a toaster tray or small cookie sheet and top with about 4-5 slices of tofu.
• Grab a handful of sauerkraut and squeeze out some of the juice.
• Place on top of the tofu.
• Place a slice of cheese on top.
• Slice a tomato and layer on top of the cheese and 'kraut. Season with salt and pepper.
• Place another slice of cheese on top and run the sandwich under the broiler or in the toaster oven for a few minutes until the cheese starts to bubble.
• Top with a little more super sauce and you're set.

Revenge never tasted so good!