Can you say Y-U-M, YUM!?
This week, we put a new twist on the classic Reuben.
Not your everyday Reuben here – but a low-cal, Vegetarian, Anti-Inflammation Reuben with a kick!
This recipe features Omega-3s for inflammation relief & probiotics essential for gut health – prep time is as quick & easy as it gets.
Crunchy, tangy sauerkraut with creamy avocado and hummus wedged between 2 slices of pumpernickel bread and grilled until crispy!
- 8 slices pumpernickel bread
- vegan buttery spread (or regular butter)
- 1 cup hummus, roasted garlic flavor, divided
- 1 cup sauerkraut, drained, lightly rinsed, and liquid squeezed out
- 1 avocado, peeled and sliced lengthwise into about 16 pieces (you can leave out this ingredient if you want to lower the fat content of the sandwich))
INSTRUCTIONS (4 Servings)
Preheat oven to 450 degrees F (230 degrees C).
Spread butter on one side of each of the 8 slices of bread, and place 4 of them them butter side down on a baking sheet.8 slices pumpernickel bread, vegan buttery spread
Take about half of the hummus and distribute over the 4 slices of bread.1 cup hummus
Distribute the sauerkraut over the hummus on each slice.1 cup sauerkraut
Distribute the avocado slices over the sauerkraut.1 avocado
For the remaining 4 slices of bread, spread hummus on the side without butter and place hummus side down on the avocado slices.
Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).
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