Title: Vegetarian Reuben Sandwich
Categories: None
Yield: 1 Servings

2 sl Rye bread; lightly toasted
Prepared mustard
Eggless mayonnaise or butter
Sliced Swiss cheese
1/2 c Sauerkraut; well-drained
1/4 c Sliced onion; sauteed
Tomato slices

The next few recipes are from Classics and Creations:A World of Vegetarian
Cooking published by SK Publications in Naperville, Illinois.

Sauerkraut lovers will savor this sandwich which can be served either hot
or cold.

Assemble as a regular cold sandwich or Make 2 open-faced sandwiches and
bake at 400 degrees F. for 10 minutes. Yield: 1 serving
Posted to JEWISH-FOOD digest by Sandy English on
May 13, 1998