I love a good reuben. Ryan and I sat down recently and were talking about what we order most frequently at restaurants. He was convinced reubens would be #1 for me. I disagreed…until I counted all reubens I have ordered at restaurants. When I started counting on a third hand I was convinced as well. So, Ryan was proven right and I was left with a reuben craving – again.
Remember that bake-along for Artisan Breads in 5 Minutes a Day? Lucky for me, rye bread was next on the list.
This is one of my favorite breads I have made from this book. The rye bread was dense and flavorful and I was so sad when it was gone. At least I have a few extra cups of rye flour so I can make it again soon. Seriously – peanut butter on toasted rye bread is one of my favorites from childhood.
When I make reubens at home, I definitely go for the tempeh reuben. Using Vegan with a Vengeance as a guide, I marinate and cook the tempeh and make my own dressing. The tempeh is layered with a slice of Swiss cheese, sauerkraut, and a pickle and pan-fried for a couple of minutes to toast up the bread.
Delicious! Now that I have made my own bread, I really need to try fermenting my own cabbage to make sauerkraut. Maybe in the fall…