Do you ever have moments where you get a glimpse at what it feels like to be a genius? Where a ground-breaking idea pops into your head, your heart starts racing, and you know beyond any shadow of a doubt that this idea will change your life forever? Oh. Yeah, me neither.
Except this one time. This one morning when I was staring into the refrigerator at a chunk of homemade seitan and my sunflower cheddar, thinking that a Philly Cheese-Seitan sandwich sounded like a pretty dang good dinner. My mind was made up and while I was running errands I made sure to pick up a nice baguette to make the sandwiches with. Something happened, however, that caused that sandwich dream to be derailed.
That “something” was seeing some pictures on Facebook of new baby beagles that Beagle Freedom Project had just rescued. I was reminded of the vegan bake sale the Beagle Freedom Project held at Locali Conscious Convenience. Then I remembered the reuben sandwiches Chris and I ate that day and a new craving hit me hard. I needed a hefty sandwich, filled with sauerkraut and tangy Russian dressing that oozed out of the edges of the sandwich with each bite. I again found myself staring into the refrigerator, hoping that some marinated vegan deli slices or tempeh and some rye bread had somehow found their way there, but no such luck. All I had was sauerkraut.
Then it hit me! All at once, like a huge wave collapsing over me, the thought entered my brain. I could have both sandwiches in one. As I began to figure out how I would make the russian dressing and I how I would combine it all to bring this beautiful dream to life, my heart began racing. I was frantic but extremely calm at the same time while I got to work in the kitchen. Soon it was ready and I was tapping my toes while Chris snapped pictures. As soon as he said he had what he needed, Operation: Eat The Philly Sandwich Reuben was a go. We quickly grabbed our sandwiches sat down and took our first bite. I know it’s my job to describe to you how this sandwich tasted, but there are no words that can do it justice. Exquisite? Delectable? Fit for a King? Those just begin to describe how fantastically juicy, tangy, hearty, and cheesy this sandwich was. Chris’s only words during the whole meal: ”Are you eating this?! I mean, are you eating this?!?!” My only complaint was that there was no more seitan to make seconds.
So that was it. My moment of genius, shared with all of you. Enjoy.
THE PHILLY REUBEN SANDWICH
makes 2 8-10 inch sandwiches
Ingredients:
- 1 soft and fresh french or sourdough baguette, or 2 8-10 inch long sandwich rolls
- 2 cups seitan (I used the Slow-Cooker Seitan Recipe from Fresh from the Vegan Slow-Cooker, but I also like this recipe, very thinly sliced (I used a mandoline)
- olive oil spray
- 3/4 cup Sunflower Cheddar, shredded (or other vegan cheese)
- 1/2 – 3/4 cup sauerkraut, drained
for the Russian Dressing:
- 1/3 cup vegan mayonaise
- 1 T vegan ketchup
- 1/2 T tomato paste
- 2 tsp red wine vinegar
- 1 tsp dried dill
- 1/2 tsp smoked paprika
- 2-3 T sweet pickle relish (to taste)
Instructions:
- Make your dressing. In a cup or small bowl, mix together all dressing ingredients, except the relish. Once it is fully combined, add the relish to taste (I like lots of relish, so I used 3 T, but you may want less or more). Chill until ready to use.
- Cut two 8-10 inch sections from your baguette (no pointy end pieces). Partially slice them in half lengthwise, leaving part of the bread still in tact, making a baguette “taco,” if you will.
- Turn the broiler on. Line a baking sheet with parchment paper and set aside. Spray a medium frying pan with the olive oil spray and heat over medium heat. Add the seitan and stir frequently enough to prevent sticking, but giving the seitan time to turn brown and get the slightest bit crisp on the edges, about 10-15 minutes. If it sticks too badly, add a couple tablespoons of water or vegetable broth and lower heat.
- Begin to assemble your sandwich. Divide the seitan between the two baguette sections. Top the seitan with the shredded cheese, dividing the cheese evenly between the two sandwiches. Place the sandwiches on the baking sheet, trying to lay the top part of the baguette as flat as possible (I had to prop a butter knife on top of one of the sandwich tops to get it to lay flat). Place in the oven, under the broiler, just long enough to melt the cheese and slightly toast the sandwich top, about 3 minutes. Remove from oven.
- Spread the dressing on the tops of each of the sandwiches and then top the cheese with the sauerkraut. Close the sandwich and serve immediately. Enjoy!
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All Photos taken by Chris Miller
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.
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wow..that DOES look genius! i wish i could partake in this deliciousness. but, i can imagine!! i love chris’ response, “are you eating this?!”
pre-veg days, i LOVED cheese steak hoagies. they were my all-time favorite. and my mom’s sandwich has always been a reuben(me, i don’t think i’ve ever had one). you married our favorite sandwiches together. so genius, lady <3
Thank you, Caitlin! I always feel guilty, though, when I post non gluten-free things because I want all of my GF friends to be able to partake! I’m sure you could try it with some tempeh and gluten-free bread, though I can’t vouch for it. :-/
That’s so funny that you loved cheesesteaks and your mom loved reubens! What a coincidence! My mom was always a hot pastrami fan, while I was always super plain- turkey, tomato, and avocado.
not just a cheesesteak..a cheesesteak hoagie! no wonder i used to be chubby. haha.
I have a hard time imagining you as chubby! I understand, though- I was always pretty thick myself. My family’s diet revolved around processed food and the word moderation did not exist in our household.
Genius! This reminds me of our favorite sandwich at the Chicago Diner, The Dagwood. Incidentally, they took it off of their summer menu (gasp!), so we haven’t had our fix in quite some time. I’m all over this!
Thank you, but Sarah- you’re killing me, here! Between the pictures on instagram and now you tell me there’s a sandwich like this in Chicago! The last time I was in Chicago, I was not vegan. Now that I am, I need to go back and eat my way around the city, starting at Chicago Diner (apparently, once the Dagwood is back on the menu)!
This just in! Dagwood the next generation is coming on the fall menu next month! Check out their facebook post: https://www.facebook.com/photo.php?fbid=10151173566581250&set=a.10151173566546250.473713.202660051249&type=1&theater
The original sandwich was on a hoagie, the peppers weren’t fried, the sauerkraut not grilled, and the dressing used to be thousand island. So you can see why your sammy reminded me of the original Dagwood (minus the 2 extra types of aeitan).
This dagwood next generation would be fine excuse to visit Chicago if you ask me!
I second that! It wouldn’t be the first time I travelled for food.
That sandwich looks so dang good- Chris and I need to sit down and have a talk about this… 
its like the stars colluded to bring this creation together in your head and then on the plate
totally fun how the sandwich came about and oh my, it looks sooo good! i’ll have 2 please with some extra dressing dropping from all sides!
Thank you! Gosh, I could use 2 right now too.
Oh wow, I wish I was there with you during your epiphany including and especially the part where you get to eat the sandwich hehe. It’s always awesome when a good recipe idea hits you. Thanks for sharing it to us and passing around inspiration!
Thanks, Richgail- sometimes moments like this are too beautiful to share!
This is pure genius! Seriously amazing, you should open up a restaurant! You would have people lined up around the block!
Thank you, but I couldn’t handle that kind of pressure!
I’m happy just sharing with all of you!
I used to love reuben sandwiches….
Ok i might cheat and buy seitan from whole foods just to make this
Cheat, Michelle! Cheat!
Oh, my gosh! This sandwich is BEAUTIFUL! From the sauerkraut, to the seitan, to the cheese and dressing, and then down to that crusty bread. Wow.
Have you tried Gold Mine Garlic Sauerkraut? If you haven’t, get thee to a Whole Foods ASAP. It’s pretty expensive for cabbage, but totally worth it. It’s a raw product and not available for me locally, but it’s awesome on a reuben. It really holds its crunch. The next time I’m in Cali, I’m stocking up and packing it in my suitcase!
Thx for the tip never had it….im always there
Thank you! I am on it! I love a good sauerkraut (I am guilty of eating it straight from the jar).
Btw made this BUT used teese cheese and only had multi grain bread….Mike said MAN THIS IS REALLY GOOD!
success
Parchment paper in broiler?
My baking sheets are thrashed so anything I put on them sticks and gets gross. Aluminum foil would work just as well, but since it’s only in the oven for such a short amount of time, and I prefer using parchment since it’s more biodegradable (mine is made from recycled paper and is compostable) and I had a used sheet that I wanted to repurpose. If it was going under the broiler for any longer, I would probably use the foil.
Yay! So happy y’all liked it! I can’t wait to make it again. But I’m out of my cheese, so I may have to resort to using teese or daiya. Good to know it worked!
Umm YES this looks amazing Kristy!! and OMG that bread- did you make it- if not where did you get it cause’ it looks incredible!
Thanks, Heather! I got the bread at Trader Joe’s. Just a regular baguette, but perfect for this sandwich!
HOW ON EARTH DID I MISS THIS, seriously need to slap my reader into shape! Just gorgeously delicious!
Thank you! This has got to be one of my faces.