Seitan Monte Cristo Reuben
This Seitan Monte Cristo Reuben blends the best of a classic Monte Cristo and a Reuben sandwich with crispy French toast-style bread, savory seitan, tangy sauerkraut, and a delightful sandwich spread.
Equipment
- Shallow dish
- Frying pan or cast-iron skillet
- Tongs or spatula
- Knife and cutting board
- Sandwich spread container (optional)
Ingredients
- 1 cup 235 ml unsweetened soy or other nondairy milk
- ¼ cup 31 g all-purpose flour
- Pinch paprika
- Pinch dill
- Salt and pepper to taste
- Oil for frying
- 8 slices stale or firm sandwich bread
- 1 pound 455 g seitan, cut into thin strips
- 1 cup 240 g sauerkraut, drained
- 1 red onion sliced into julienne
- Favorite sandwich spread optional
Instructions
- In a shallow dish, mix together the milk, flour, paprika, dill, salt, and pepper.
- Heat about 2 tablespoons (30 ml) oil in a frying pan or cast-iron skillet over high heat.
- Dip each slice of bread into the batter and panfry for 2 to 3 minutes per side, or until golden and crispy.
- Repeat with the remaining slices of bread, adding oil as needed.
- Once all bread slices are cooked, add a bit more oil to the pan and panfry the seitan strips with the sauerkraut and onion for 3–4 minutes, stirring occasionally.
- To assemble: Place equal amounts of the seitan mixture on 4 slices of the fried bread.
- Top each with the remaining 4 slices of bread to form sandwiches.
- Serve with your favorite sandwich spread, if desired.
Notes & Wine Advice
Wine advice:
Pair with a crisp, dry Riesling or a light, sparkling wine for a refreshing contrast to the richness of the sandwich.
Nutrition values
Calories: 380 kcal | koolhydraten: 45 g | Eiwitten: 24 g | Vet: 18 g | Suiker: 3 g