This sandwich is inspired by a sprouted reuben sandwich from a restaurant near my parent’s. It’s about an hour away from me so it’s not the most convenient now. Though, whenever I would visit, that sandwich had a way of springing me into a a state of appreciation, each and every time.

Perhaps it was also the combination of going to lunches with my Mom for our mother-daughter time together, or the sandwich itself, it’s still one I’d love to add to this keepsake.

Now, this isn’t exactly like theirs, but to hold me over, this will do plenty well!

Loaded Veggie Reuben

Thousand Island Dressing:

• 1/2 cup Mayonnaise

• 2.5 Tbsp ketchup

• 2 Tbs pickles, minced

• 1 Tbs pickle juice

• 1 tsp brown mustard

• 1 tsp vegan Worcestershire sauce

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp smoked paprika

• 1/4 tsp sea salt

Sandwich:

• 2 pieces seeded rye bread

• 2 Tbs vegan butter

• cucumbers, thinly sliced

• red cabbage, thinly sliced

• pickled caraway cabbage

• carrots, thinly julienned

• red onions, thinly sliced

• vegan provolone cheese (or a vegan cheese that resembles Swiss)

1. Prepare the dressing by mixing all ingredients together in a small bowl.

2. Meanwhile, heat a small skillet to medium heat and add butter. Allow to sizzle before adding the pieces (alternatively, you can butter the pieces and lay butter side down).

3. Toast until golden brown then flip. Afterwards, layer 1-2 slices of “cheese” on one side (depending how large your bread is).

4. Afterards, remove from heat, lay the piece of toast without cheese down, then add a generous amount of dressing. Scoop the pickled cabbage next, then load as many veggies on top as you can/ to your liking. (The most important part is the tangy, creaminess of the sauce and crisp toast hitting the tongue first. It sets the tone for the remainder of the bite. The toast should be nice and crunchy to be able to support the amounts sandwich between them.)

5. Finally, top with the other side of toast and slice in half.

6. Enjoy!

NOTE: I prefer to use a mandolin to slice the veggies for this sandwich, because, not only is it quicker, it helps ensure everything is sliced consistently as possible.