Blue Plate Special - Recipe - Brief Article

Vegetarian Times, March, 2000 by Janet Charatan

A New York deli classic gets a lean (and meatless) makeover

Ever since that memorable day in 1914 when New York City delicatessen owner Arthur Reuben layered a mountain of ham, Swiss cheese and sauerkraut between two slices of rye bread (reportedly for Annette Seelos, the star of a Charlie Chaplin film), the Reuben has been satisfying hungry customers for generations. The famous toasted sandwich is still a staple on coffee shop menus, though these days, corned beef or pastrami has come to replace the ham.

Fortunately, the things most people love about this sandwich--the oozing melted cheese, the toasted rye, the contrasting sweet and salty flavors of Russian dressing and sauerkraut--aren't really about the meat. For our slimmed-down version, we began with a base of tempeh bacon--a tasty, meaty-textured product made from soybeans with a smoky flavor that's a superb complement to tangy sauerkraut. We also added reduced-fat versions of the cheese and dressing to lighten the sandwich without sacrificing any flavor. Sauerkraut is naturally low in fat and calories; just remember to drain it well to avoid a soggy sandwich.

Reubens are typically skillet-toasted in lots of butter like a grilled cheese sandwich. You can skip the butter by brushing sandwiches with a little olive oil (a pastry brush is essential for this) then cooking them in a cast-iron skillet, which browns foods easily without sticking. Now you're ready for a hearty, guilt-free sandwich with all the look, taste and texture of the original. For the full deli effect, be sure to include a juicy dill pickle on the side.

Veggie Reuben

4 SERVINGS

LACTO (30)

This flavorful sandwich is perfect
for a quick weekday dinner.

16 tempeh bacon strips
  (see glossary)
8 slices rye bread
Dijon mustard as needed
4 slices reduced-fat Swiss cheese
8 Tbs. reduced-fat Russian
  or Thousand Island dressing
1 1/3 cups well-drained sauerkraut
Olive oil for brushing

PREHEAT OVEN TO 350 [degrees] F. Lightly coat baking sheet with cooking spray. Add tempeh strips in single layer and bake until crispy, about 20 minutes. Remove temeph to a plate and set aside.

Place 4 slices bread on work surface. Spread each with a little mustard, then layer with 2 strips tempeh, 1 slice cheese, 2 tablespoons dressing, h cup sauerkraut and remaining 2 strips tempeh. Top with remaining bread.

Heat large heavy skillet, preferably cast-iron, over medium-high heat. Lightly brush both sides of each sandwich with oil. Add sandwiches to skillet in batches and cook until golden brown, 1 to 2 minutes per side. Serve hot.

PER SANDWICH: 285 CAL.; 14G PROT.; 6G TOTAL FAT (1G SAT. FAT); 42G CARB.; 2MG CHOL.; 1,046 MG SOD.; 6G FIBER

VT recipe        285 calories    6 grams fat

Typical recipe   496 calories   31 grams fat

Adapted from The Taste for Living Cookbook (CapCure, 1998) by Beth Ginsberg and Mike Milken.

Janet Charatan is recipe editor of Vegetarian Times.