Crispy Monte Cristo Reuben
A crispy vegan fusion of a Monte Cristo and Reuben sandwich, filled with savory seitan, tangy sauerkraut, and red onion between golden pan-fried bread.
Equipment
- Frying pan
- Shallow dish
- spatula
Ingredients
For the Batter
- 1 cup Unsweetened Oat Milk
- 1/4 cup All-Purpose Flour
- 1 pinch Paprika
- 1 pinch Dried Dill
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Sandwiches
- 2 tablespoons Vegetable Oil
- 8 slices Firm Sandwich Bread
- 1 pound Seitan thinly sliced
- 1 cup Sauerkraut drained
- 1 Red Onion thinly sliced
- 1/4 cup Vegan Sandwich Spread
Instructions
For the Batter
- Add the oat milk, flour, paprika, dill, salt, and black pepper to a shallow dish.
- Whisk until smooth and well combined.
For the Sandwiches
- Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat.
- Dip each slice of bread into the batter, coating both sides.
- Pan-fry the bread for 2 to 3 minutes per side until golden brown and crisp, adding more oil when needed.
- Transfer the fried bread to a plate and set aside.
- Add the seitan, sauerkraut, and sliced red onion to the same pan.
- Cook for about 5 minutes, stirring occasionally, until heated through and lightly browned.
- Spread the seitan mixture evenly over 4 slices of the fried bread.
- Add the vegan sandwich spread.
- Top each sandwich with a remaining slice of fried bread.
- Serve immediately while hot and crispy.
Notes & Wine Advice
Serving Suggestions
Serve the sandwiches immediately while the bread is hot and crispy. Pair them with fries, roasted potatoes, pickles, coleslaw, or a fresh green salad for a complete meal.Recipe Notes
Drain the sauerkraut thoroughly before frying to prevent excess moisture from making the sandwiches soggy. Firm or slightly stale bread works particularly well because it absorbs the batter without falling apart.Variations
Add vegan cheese for a richer Reuben-style sandwich or include sliced pickles for extra acidity and crunch. A little Dijon mustard can be added to the sandwich spread for a sharper flavour.Storage
These sandwiches are best eaten immediately. Leftover filling can be stored in an airtight container in the refrigerator for up to three days. Reheat the filling separately and fry fresh battered bread before assembling.Wine Advice
A crisp Sauvignon Blanc works particularly well with the tangy sauerkraut and savoury seitan. A dry Riesling is another refreshing choice for balancing the rich fried bread.Nutrition values
Serving: 1 serving | Calories: 400 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 1020 mg | Sugar: 3 g