Radical Reuben
This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can’t find beet juice? Purée a 15-ounce can of beets and use it for the marinade.
Recipe Image
Ingredients
Seitan
• 1 lb. seitan, thinly sliced
• 1 cup pickle juice
• 1/2 cup beet juice or beet borscht
• 1 tsp. pickling spice
• 3/4 tsp. garlic powder
• 1/8 tsp. ground black pepper
Reuben Sauce
• 1/4 cup soy mayonnaise
• 3 Tbs. ketchup
• 2 Tbs. finely chopped pickles Sandwiches
• 8 slices rye bread
• 4 slices Soy Kaas White Cheddar style soy cheese slices
• Sauerkraut, for garnish
Recipe Directions
1. To make Seitan: Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.
2. To make Reuben Sauce: Combine all ingredients in bowl.
3. To make Sandwiches: Preheat oven to broil. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan and cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates, and garnish with sauerkraut. Spread remaining 4 bread slices with Reuben Sauce, and place on top of Sandwiches.
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