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'Reuben Sandwich'

Although the Reuben’s origin remains a mystery, it is obvious why this vegan version is so popular. Serve it with chips and a dill pickle for a true deli-style meal.

2 large slices rye bread (e.g., corn-rye or sourdough rye)
Vegenaise (Follow Your Heart’s eggless, dairyless mayonnaise substitute)to taste
Mustard, preferably Gulden’s, to taste
2 Tbsp. vegetarian bacon bits (such as Fakin’ Bacon Bits), or several thin slices wheatmeat* (enough to cover bread in a single layer)
1 1/2 cups sauerkraut (squeeze to drain and discard liquid, yielding about 1 cup)
1 large scoop cottage tofu or 2 slices Swiss soy cheese, approx. 3 1/2" x 4"
Sliced dill pickles, to taste
Russian dressing

• Preheat oven to 350ºF.
• Spread 1 slice of bread lightly with Vegenaise, the other with mustard. Sprinkle vegetarian bacon bits or place wheatmeat on top of the mustard side, then arrange sauerkraut on top of this. Layer on the soy cheese or place scoop of cottage tofu (cheese slices will overlap slightly) to cover sauerkraut. Place both sandwich halves (the Vegenaise side is still plain) on a baking sheet, and bake for several minutes, just until cheese melts or tofu warms up. (Check on the Vegenaise slice: Once it is lightly toasted, you may need to take it out before the other side is done.) Remove from oven.
• On top of the soy cheese or cottage tofu, arrange the dill pickles, and add a generous drizzle of Russian Dressing. Top with other slice of toasted rye and cut sandwich in half. Serve immediately.

Makes 1 sandwich