I love Pam Anderson (this Pam, not this Pamela). I think I have all of her cookbooks. Her 2011 Meatless Meals is a classic – as is her recipe for a vegetarian reuben.
Vegetarian Reuben
- 1/4 c mayonnaise (do yourself a favor and use Duke’s Light Mayo)
- 1 T prepared cocktail sauce
- 1/4 medium red onion, grated
- 1.5 T olive oil
- 3 store-bought hash brown patties
- 2 submarine sandwich rolls (6″ long), split
- 3 thin slices Swiss cheese (Sargento brand is great)
- 1/2 lb sauerkraut, drained
Mix the mayo, cocktail sauce and onion in a small bowl. Set aside. Heat olive oil in a large skillet over medium heat. Add the hash brown patties and cook, partially covered. Turn once, cooking until hot, crisp and golden brown. Reduce heat to low while assembling sandwiches. Spread cut sides of each roll with sauce. Arrange 1.5 cheese slices on each roll bottom, followed by 1/2 of sauerkraut and 1.5 hash brown patties. Top with other half of roll. Increase heat to medium and add sandwiches. Top with weighted plate (like cooking a panini). Cook, turning once, until cheese melts and sandwiches are crisp. This should take approx 8-10 minutes. Halve and serve.