Veggie Reuben, A local Grocery/Cafe/Bookstore "Food and Thought" introduced me to these, in fact I lived off of them in the aftermath of the last hurricane for about a week when F and T was about the only restaurant that stayed open during the power outages. I substitute roasted zucchini for the corned beef, F and T sometimes uses grilled eggplant. Rye bread is essential here.



    Russian Dressing
    Roasted Zucchini, 1/4" slices
    1 1/2 cups sauerkraut
    8 slices rye bread
    Swiss cheese, sliced
    Butter

Squeeze the liquid from 1 1/2 cups sauerkraut.
Spread butter on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 4 pieces of bread on the griddle, buttered side down. On each piece, spread some Zucchini, cheese, sauerkraut, Russian dressing, more cheese, and then another piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.