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Avocado Reuben Sandwich

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Photo by Quentin Bacon

 

Looking for a healthy Reuben? Try Roberto Martin’s vegan version.

Avocado Reuben Sandwich

  • 4 slices good quality rye bread
  • Thousand Island dressing (see below) or store-bought vegan dressing, as needed
  • 1 firm avocado, halved, pitted, removed from the skin, and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sauerkraut or good quality store-bought, drained
  • 1 firm tomato, thinly sliced and patted dry with paper towels

Lightly toast the bread and spread all 4 slices with the dressing. Distribute the avocado slices evenly on 2 slices of the bread. Season the avocado with salt and pepper. Spread an even amount of the sauerkraut over the avocado and top with 2 to 3 slices of tomato. Top the sandwiches with the remaining bread slices and cut each sandwich, corner to corner, with a sharp knife. Serve with additional dressing on the side.

Serves 2

Thousand Island Dressing

  • 1 1/2 cups vegan mayonnaise
  • 1/2 cup ketchup
  • 4 medium dill pickles, finely minced or chopped in a food processor
  • Kosher salt and freshly ground pepper

Mix the first 4 ingredients in a medium bowl and season to taste with salt and pepper. Use immediately or store in tightly sealed container and refrigerate for up to 2 weeks.

Makes 2 1/4 cups.

 

Be sure to get your greens in too and serve with a side salad. 

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