Yum, yum, yiggity-yum! I love the veggie reubens at my favorite local restaurant. I have no idea why it took me so long to make them at home. It's so easy, really. I started by making the Russian dressing. Very easy to make. The recipe called for a cup of vegetable oil. I could not, in good conscience, put a cup of oil into that little bit of dressing. I used half a cup instead, and I don't see how it could've been any better. Certainly it would've been a tad oily with a cup of oil. Eeek!
Next, I sliced and sauteed a green pepper and an onion. When that was nice and soft, I added in some sour kraut. (It came from a jar. I'm not ready to make my own sour kraut!) I also added a TBS of brown sugar and some salt and pepper to the veggies. Then, I pretty much proceeded as one would when making grilled cheese. I buttered my (rye) bread, put it on the griddle, added a slice of swiss cheese, some of the veggies, dressing, and topped it with another slice of buttered (well, okay Earth Balanced) bread.
To go along with the sandwiches, I made some garlic oven fries. The recipe is from the September 2007 issue of Cooking Light. Sleek spotted the recipe and really wanted to try it. Best oven fries ever! I made them according to the recipe, but used Earth Balance instead of butter. I didn't have fresh parsley either, so I just used the garlic and parmesan. Sleek raved about the meal the whole time he was eating. He thinks it's among the best things I've ever made.