Make Delicious Snacks and Meals with Lacto-Fermented Sauerkraut.
CLASSIC RUEBEN SANDWICH with Sauerkraut
This classic deli sandwich recipe is made by sandwiching sauerkraut, corned beef or tempeh, melted swiss cheese and thousand island dressing between two slices of toasted rye bread.
Carrot & Caraway Sauerkraut
This is our triple “C” sauerkraut: cabbage, carrots and caraway! A classic European inspired sauerkraut that is a delicious addition to a rueben especially if you don’t have rye bread with caraway seeds. This kraut and sandwich ingredients pairs wonderfully with sourdough or a harvest bread.
Carrots are such a sweet addition to this sauerkraut that goes superb with the creamy dressing, melted chesse and warm toasted bread. Wait to add the sauerkraut just before you serve and after you’ve cooked the sandwich - this preserves the additional benefits of eating lacto-ferrmented sauerkrauts that have not been pasteurized or preserved with vinegars.
INGREDIENTS
Corned Beef or Tempeh
Thousand Island Dressing
Swiss Cheese Slices or Vegan Alternative
Butter or Vegan Spread
Rye Bread
Raw Fermented Sauerkraut
DIRECTIONS
Put butter or vegan spread on one side of each slice of bread.
Top one rye slice on non-buttered side with cheese, corned beef or tempeh. Spread thousand island onto other slice, place second slice dressing side down.
Heat skillet over medium heat.
Cook sandwich until golden and cheese is melted, about 3 minutes per side.
Open sandwich, add raw sauerkraut, transfer to a serving dish to enjoy!
CLASSIC RUEBEN
MADE with KRES KITCHEN Carrot & Caraway Kraut