A few months back, I was invited to speak at a Women’s Event! I love going and meeting amazing wonderful women from all over the place. One of my most favorite parts of the event was the fact that everyone was invited to participate in a potluck style lunch in the afternoon. People from all over the state brought their favorites and laid them out in a picnic style lunch scene. It was beautiful, picnic tables around, outdoors and it was so fun!
When I approached the table, there was just so much food. So much in fact, I could hardly decide what to get, so somethings were just left behind. Not because I was so polite and wanted to save some for the crowd behind me, but because I simply didn’t have enough hands to carry all the plates I wanted to, lol. But, there was one dish that caught my eye, and I was lucky enough to be able to catch one little snip of a corner piece that was left in the pan. When I bit into it, I was taken back to my childhood. I loved corned beef sandwiches. Being that I am a Cleveland girl, you can’t be from the Land and know know about Slymans. This however, was a Vegetarian version, which was right on time! Yep, I Vegetarian Reuben sandwich, with all the fixings.
I had to find the person who made it, and with all the women there, I wasn’t sure that would happen. But, I happen to run into a man who was lingering around the table, just like me and I asked him if he knew who had made it, and he pointed me toward his wife! I was so happy that I ran right over to her and she was so gracious to print me out a copy of the recipe. I thought long and hard about sharing it, but I thought, “How could I be selfish, as someone was generous enough to share with me”, lol.
So, here you have it my friends….a VEGETARIAN REUBEN!
2 tubes (8 ounces each) refrigerated Crescent Rolls (Traders Joes has a Vegan version)
1 Pound sliced Swiss Cheese (You can choose a vegan brand)
1 – 1/4 pounds Slices of Deli Corned Beef – Vegetarian Brand
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island Salad Dressing (See Vegan Thousand Island Dressing recipe)
3 tsp caraway seeds
Unroll one tube of crescent dough into one long rectangle: seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut ands salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with Egg white (optional); sprinkle with caraway seeds. Bake at 375 degrees for 15-20 min.
This will be one of the BEST vegetarian REUBENS, if not the first, you will ever have!
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