A vegetarian twist on a classic Reuben made with eggplant, sauerkraut, and Swiss cheese on toasted whole-grain bread. |
Ingredients
- 1 cup low-sodium vegetable stock
- 4 teaspoons garlic powder
- 1 teaspoon low-sodium soy sauce
- 16 strips eggplant, thinly sliced
- 8 slices whole-grain bread, toasted
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- 2 tablespoons light Thousand Island dressing
Instructions
- Preheat broiler.
- Combine the vegetable stock, garlic powder, and soy sauce in a large skillet over medium heat.
- When the mixture begins simmering, add the eggplant, spreading strips out evenly.
- Cook about 5 to 8 minutes, until the eggplant is tender.
- Remove from heat and set aside.
- Arrange the eggplant on top of 4 slices of toast.
- Top with cheese and place on baking sheet.
- Arrange the sauerkraut on the other 4 slices of toast and place them on the baking sheet.
- Place the baking sheet under the broiler until the cheese melts and the sauerkraut is warm, about 1 to 2 minutes.
- Remove from oven, top sauerkraut with dressing and sandwich the toast slices together to make 4 sandwiches.