So I know I promised banana bread, but the recipe is a modified version of another recipe, and I want to make sure that I have permission to most my modified version before doing so. Sorry, but never fear - you can make a reuben (or twenty) to console yourself. I remember loving reubens back when I was younger, so I decided to create a veggie version of that classic sandwich seeing as I found myself craving a reuben like crazy this past Friday.
Now, according to wikipedia (who else loves good old wiki? I don't understand why schools don't see it as a reliable source ;-) ), the classic version consists of rye bread, Russian or thousand island dressing, corned beef, sauerkraut, and swiss cheese. First, the rye bread was swapped for wheat (actually, Rudi's double fiber) for two reasons. One, I didn't have rye bread so improvising was necessary. And two, I'm not particularly fond of rye bread to begin with. I mean, it was always fine for the reuben, but I remember thinking that it would be better with a different kind of bread (my brother likes reubens with sourdough). Second, for the dressing, I used this new find:
In place of corned beef, I used sauteed mushrooms which turned out to be an awesome substitute. Sauerkraut replaced sauerkraut? Yeah, there's really no replacement for that. Chopped cabbage just wouldn't cut it. And instead of swiss cheese, I used provolone because, once again, that is what I had. Normally, reubens are just grilled, but I decided to break out the panini press for this one.
The result of all this?
4 large white button mushrooms, sliced and then each slice cut in half
Butter and salt + pepper for sautéing
2 slices bread of choice (I used Rudi's double fiber)
Olive oil spray or melted butter
2 tbsp Bolthouse Farms Thousand Island dressing (or other thousand island dressing of choice)
1 slice provolone cheese
1/3 cup sauerkraut, drained of excess moisture*
*I squeezed the 1/3 cup portion between several paper towels to remove the moisture.
Preheat the panini press.
Heat the butter in a small skillet and add the mushrooms. Saute until they shrivel, brown, and release liquid, about five to ten minutes. Season with salt and pepper.
Meanwhile, spray one side of each bread with olive oil or brush with melted butter. Spread the other side of each piece of bread with one tablespoon of dressing (one tablespoon per slice).
When the mushrooms are done, lay them evenly over one slice of bread (dressing side up), top with the cheese, and then evenly distribute the sauerkraut over the cheese. Lay the other piece of bread (dressing side down) on top.
Grill in the panini press until desired crispiness is reached (about three minutes on my panini press).
They (who's they anyway?) say that grilled food is perfect for summer, so here's your chance! Whether you're a reuben fan or not, give this a try. I'm proud to announce that this sandwich has become ranked on my "top ten" sandwiches list. It may not be number one (there's some pretty tough competitors out there), but I've had a lot of sandwiches in my days, so just being ranked is saying something.
Do you like reubens?
Talk to you all on Wednesday! Have a great start to your week!