FOR THE RUSSIAN DRESSING
In a small bowl, whisk the ¼ cup vegan mayonnaise, 2 teaspoon ketchup, 2 teaspoon horseradish sauce, ½ teaspoon vegan Worcestershire sauce, and salt and pepper to taste until well combined. Taste and add more of any one ingredient to suit your taste.
TO MAKE THE REUBEN SANDWICH
Butter the bottom piece of both slices of bread and cover one (butter side down) with as much corned beef as you like. Put the slice of cheese over the corned beef, then the sauerkraut (as much as you like) on top of the cheese, and finally, dress the top piece of bread with as much Russian dressing as you like and put it on top of the sandwich (butter side up).
Heat a skillet on medium heat and carefully set the sandwich in the pan and cover with a lid. Cook for approximately 2 minutes, or until the buttered bread is nicely browned. Remove the lid and carefully flip the sandwiches and cover and cook for another 2 minutes, or until the cheese is melty (See Note) and the bread is nicely browned. Add more butter to the pan if necessary.
The brand of cheese you use can vary in melting times. If the cheese doesn’t melt the way you want it too, place the sandwich on a baking pan and in a 350°F (176°C) oven for a few minutes until it melts, or microwave it.
Serving: 12oz | Calories: 378kcal | Carbohydrates: 8g | Protein: 1g | Fat: 36g | Saturated Fat: 4g | Sodium: 482mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg