I was in New York earlier this year and the Reuben sandwich's at Kat's Deli did something to my brain! I've been making my vegan versions for years, but ever since that trip to NYC, I've had to have one at least every t 2-3 weeks.

For the bread, I used a rye/pumpernickel swirl from Pepperidge Farms. It's delicious!

I've been using a the Unreal Deli Corn'd Beef (Mrs. Goldfarbs) mainly because it's been on sale a lot. TBH, it's not super delicious. But the spices come through enough to make this sandwich feel a little more Reubeny.

For cheese, I keep looking for Daiya's Swiss-style cheese, but I've been unlucky for months now. I wonder sometimes if they've stopped making it. The Chao Creamy Original slices are a terrific substitute.

There are lots of good sauerkrauts out there. My faves are Ba-Tampte and Bubbies. Just drain them really well before adding to your Reuben.

The magic V-Russian Dressing is vegan mayo, ketchup and sweet pickle relish. I make huge batches of this and eat it on everything!

Putting together the sandwich is pretty obvious. Melt some butter in a frying pan, add one slice of bread. In order, add a little Russian, the vegan meat, kraut, cheese, more Russian and then the other slice of bread. Flip and grill on the other side when you feel it in your soul to do so. Grill until golden!

Serve with more Russian dressing and a garlic dill pickle. ENJOY!

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