Vegetarian Reuben

Ben perfected this hot sandwich tonight. I'll write this intro, then have him write his original recipe. The kids loved these so much. Jonathan said Daddy should stop being a teacher and open a restaurant called SuperGrill. Bridget said it should be called SuperMaker. Then we asked them if they would like to have it again soon. Jonathan asked how many days were in September. Ben said "30" to which Jonathan replied: "Then I'd like to have it 90 times in September."

Ben's Vegetarian Reuben Recipe:

rye bread with caraway seeds, sliced
1/2 lb. sauerkraut, rinsed
swiss cheese, sliced
Russian dressing
Smart Balance (or butter)

Cooking Directions:

1. Preheat the griddle on medium heat

2. Rinse the sauerkraut in a strainer to reduce the saltiness.

3. Dump the sauerkraut onto the hot griddle and heat it until most of the water evaporates.

4. While the sauerkraut is heating butter 4 slices of rye bread on one side.

5. Remove the sauerkraut from the griddle and place it next to the stove in a bowl.

6. Place all 4 slices of rye bread butter-side down.

7. Lay one slice of Swiss cheese on each slice of bread (if the slices are large break them in half and put a half on each slice).

8. When the cheese begins to melt, place a layer of sauerkraut (around 1/3 of an inch thick) onto just TWO of the slices.

9. Pour Russian dressing on top of the sauerkraut.

10. Check the two slices of bread that only have cheese on them. If they are golden brown, flip them on top of the the sauerkraut and dressing, closing the sandwich.

11. Remove from griddle and serve.

I usually do this twice, two rounds of grilling to create 4 sandwiches. Feel free to use more cheese or less sauerkraut if that suits you better. I put less sauerkraut on the kids' sandwiches to make them thinner which makes it easier for them to take bites.