About the Recipe
Try this delicious vegetarian twist on a traditional Reuben sandwich.
We got a few suggestions/variations for when you are ready to experiment. So, for extra crunchiness, add some shredded carrots and sliced gherkins. Skipping Sriracha and using a mix of Mustard and Mayo will bring extra tang. Replacing sauerkraut with sautéed mushrooms is also super yum and much less acidic.
Ingredients
2 tbsp extra-virgin olive oil
4 garlic cloves
2 bunches of kale
1 cup cup sauerkraut, drained
1 cup Greek yogurt
1 tsp Sriracha
4 slices rye or seeded sourdough
2 slices Swiss cheese
1/4 cup finely grated Parmesan
salt and pepper to taste
2 tbsp. unsalted butter
Preparation
Step 1
Finely chop the garlic. Cut ribs and stems from kale and coarsely chop.
Step 2
Heat oil in a medium saucepan, add garlic and cook until lightly browned, about 1 minute. Add kale in handfuls, stirring often and letting each addition wilt before adding the next.
Step 3
Add ½ cup water and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry for about 5 minutes. You can add more water as needed if kale needs more time.
Step 4
Transfer kale and garlic mixture to a medium bowl and add in sauerkraut, Greek yogurt, and Sriracha. Season with salt and pepper if desired.
Step 5
Divide kale mixture between 2 slices of bread. On each bread, top kale mixture with one slice of Swiss cheese and 1/2 of grated Parmesan. Close sandwiches with remaining bread, then spread 1 tbsp. butter on top slices.
Step 6
Preheat a clean pan or skillet, add sandwiches buttered side down and press down gently with a pan lid. Butter top sides of sandwiches and cook, turning sandwiches once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Enjoy!