Ask a Chef: Mike Behrend
“How do you make a veg Reuben with a Tex-Mex twist?”
We asked Mike Behrend, executive chef at green, a vegetarian restaurant in San Antonio. Behrend’s hot and spicy Reuben sandwich was inspired by his mother’s Mexican-meets-Southern cooking. Here’s what he said:
â?¢Â Instead of rye bread, amp up fiber and texture with two thick slices of seeded whole-wheat. Toast on the grill or in a pan with a bit of canola oil brushed on both sides of bread.
â?¢Â For cheese, try a kosher white Cheddar or a Daiya vegan mozzarella. Both melt nicely and add flavor and creaminess. To preserve the crispiness of the toasted bread, place cheese on both bread slices.
â?¢Â Sauerkraut melds the Reuben’s sweet and sour flavors. Heat a generous portion, and pile on top of the cheese on each slice of bread.
â?¢Â Grill up several slices of thinly sliced vegan salami, and layer on top of the sauerkraut.
â?¢Â Heap spicy-sweet chipotle mayonnaise onto the salami. Join the two slices of bread, and cut in half.September 2011 p.14
you might also like
Indian Roasted Eggplant Soup
Seitan, Vegetables, and Cracked Black Pepper en Papillote
Cauliflower and Chickpeas with Ras El Hanout en Papillote
Farfalle with Artichokes al Cartoccio
Asian Noodles with Edamame in No Time
Eggplant Shu Mai Dumplings & Chili Sauce
Panko-Style Crusted Tofu and Vegetables
Artichoke Wraps with Three-Veggie Slaw