Fork-and-Knife Reuben

This post will be parts 2 and 3 for my St. Paddy's Day meal, which I'm actually eating tonight.  My dinner of choice is the Fork-and-Knife Reuben out of American Vegan Kitchen. Last night, I sliced the Savory Seitan ball into thin slices.  I made the marinade and put the seitan in it to marinate overnight and all day long today.

The seitan was ready to cook when I got home tonight.  First, I made the sauce and put it in a bowl in my fridge to chill while I cooked the seitan.  I have a huge skillet that accommodated all of the pieces of seitan since I was only making a half batch.

After it had heated through for 7 or 8 minutes, I added the marinade and cooked it until the marinade was almost gone.  I didn't have any rye bread, so I used double fiber bread.  I spread Dijon mustard on one slice, added a layer of seitan, added a layer of sauerkraut, and then added a drizzle of the sauce.  The recipes only calls for the sauce on the outside of the sandwich once it's done, but I HAD to put a generous drizzle on top of the sauerkraut.

Next, I popped the sandwich in a parchment bag and put it in my Rocket Grill to grill for about 2 minutes.  What came out was perfection!

I drizzled more sauce on the finished sandwich, grabbed a fork and knife, a cold beer, and sat down to enjoy my creation ... compliments of American Vegan Kitchen and Tamasin Noyes, of course! :)  This is a most excellent cookbook.  I have loved everything I've made out of it. I highly recommend it.