This article was published on February 12, 2020 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
This is the best vegetarian sandwich I’ve ever eaten. It isn’t just pathetic raw veggies thrown in between some white bread with a dollop of mayo. No, no, no — this is the broccoli Reuben made popular by Christina Chaey, Bon Appetit’s associate editor.Â
I enjoy this sandwich because it works well to make it in the morning then bring it to campus for lunch. The quality doesn’t diminish if the broccoli’s cooled, but it’s always nice to eat a fresh sandwich.
This recipe makes one sandwich and only takes 10 minutes. It can be enjoyed any time of the day.
Ingredients:
- 2 slices rye bread
- Olive oil
- 1 cup medium-sized broccoli florets
- 2 slices of Swiss cheese
- Thousand Island dressing
- Sauerkraut
- Salt and pepper
Method:
- Toast the bread to your liking.
- Heat up a frying pan with olive oil over high heat. Toss the broccoli in and give it a good char. It’ll take about 5-8 minutes. Once the broccoli’s almost done, pack it into a rectangle that is the same shape as the bread and place the cheese over top. Let it melt nicely.
- Slather both slices of bread with the Thousand Island dressing on one side. Use a spatula to transfer the broccoli and cheese slab to one slice of bread.
- On the empty slice of bread, use a fork to place a medium-light layer of sauerkraut.Â
- Before you complete the sandwich, salt and pepper it! You won’t regret it.
- Slap the slices of bread together for a delightful midday pick-me-up.
Image: Carissa Wiens
