Avocado Reuben

Looking for a refreshing twist on the Reuben? Try Roberto Martin's Avocado Reuben.


4 slices good quality rye bread

Thousand Island dressing or store-bought vegan dressing, as needed

1 firm avocado, halved, pitted, removed from the skin, and thinly sliced

Kosher salt and freshly ground black pepper

1/2 cup sauerkraut or store-bought, drained

1 firm tomato, thinly sliced and patted dry with paper towels

Lightly toast the bread and spread all 4 slices with the dressing. Distribute the avocado slices evenly on 2 slices of the bread. Season the avocado with salt and pepper. Spread an even amount of the sauerkraut over the avocado and top with 2 to 3 slices of tomato. Top the sandwiches with the remaining bread slices and cut each sandwich, corner to corner, with a sharp knife. Serve with additional dressing on the side.  

Serves 2

For more delicious recipes from Roberto Martin, check out "Vegan Cooking for Carnivores."

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