WHEN WE ARE PUSHING HARD to get the garden “open” for spring or “closed” in autumn, my trusty helper and I come up with incentives—usually in the form of food. “Treats,” we call them, or “employee benefits”—whatever it takes to get to the finish line despite the to-do list that’s far too long for too-few hands. “Let’s make the Reubens tomorrow,” she said, after a relentless day of chores, and the next work day we did. Vegetarian Reuben sandwiches, specifically; hold the corned beef.
I know; this recipe doesn’t involve garden-fresh produce the way I do it (though I do make dill pickles from my own cucumbers–and I’m including a vegetable-using variation, too). But I wanted you to know that I go a little crazy diet-wise sometimes—all in the name of the garden, of course. As Reubens go, though, these are pretty tame.
The George Foreman grill I received years ago, when I was a guest of my former boss on “The Martha Stewart Show,” figures into the recipe. But you could use a heavyweight (get it?) seasoned cast-iron pan, with another heavy one or a brick as a weight to press the sandwiches down while cooking. The entrepreneurial ex-heavyweight champion had been a guest on the television show, too, and everyone in the audience got gifted a grill.
I don’t have many kitchen gadgets, or much counter space—and was going to give it away, so I put it in the garage, where my garden helper saw it. And hence the Reuben sandwich tradition, our most indulgent employee benefit, began.
vegetarian reuben sandwich
Guaranteed to spur exhausted gardeners onward (or send them straight to the nearest lawn chairs for a long nap).
ingredients
bread, preferably whole-grain rye mayonnaise (I use an organic olive-oil based one) dill pickle, chopped ketchup
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