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!
Ingredients:
- 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).
