Reuben Sandwich is a famous beef sandwich with Sauerkraut, swiss cheese on rye bread. Today we are making a vegetarian version using potato and paneer. Sauerkraut is a fermented cabbage that gives a pickled flavor to the sandwich. As we use grated raw potato or hash brown mixture with paneer it crisps well while cooking. Rye bread has a nutty flavor that combines all together with cheese to make this a perfect sandwich with various flavors. Enjoy this with a cold salad on the side for a full meal.
- 1/3 cup honey mustard dressing
- 1 tablespoon tomato ketchup
- 1 teaspoon lemon juice
- 1/4 cup grated paneer
- 1/3 cup onion, grated
- 1 tablespoon olive oil
- 1 cup shredded hash browns
- 4 slices rye bread
- 1 tablespoon butter
- 4 thin slices swiss cheese
- 1/2 pound crisp sauerkraut
- salt to taste
- To start making Potato and Paneer Reuben Sandwich, mix the honey mustard dressing, lemon juice, tomato ketchup, onion in a small bowl and keep aside.
- In another medium bowl add hash brown, grated panner, salt stir well. Divide to form two patties. It will not hold just press well to form patties. They retain the shape once cooked. Heat a skillet with some oil and add the hash brown paneer patties. Turn once, Let it cook until crispy and golden brown.
- Meanwhile apply butter on one side of each rye bread slice. Arrange cheese slices on bottom bread slice followed by some sauerkraut and then keep the cooked hash brown paneer patties. Cap with the other bread slice, butter side down.
- Heat up the skillet to medium and arrange the sandwiches on the skillet. Press down with a plate on the top of sandwich and cook, turn once. Cook throughly until cheese melts and the sandwiches are crisp.