Vegetarian Reuben

• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 2 teaspoons white or cider vinegar
• Pinch of salt
• Black pepper to taste
• Pinch of sugar
• 1 8-ounce package of coleslaw mix or 4 cups finely shredded cabbage
• 8 thin slices of rye or pumpernickel bread, toasted
• 4 tomatoes, thinly sliced
• 8 ounces thinly sliced Swiss cheese

1. In a bowl large enough to hold the coleslaw mix, stir together the mayonnaise, ketchup, vinegar, salt, pepper, and sugar.
2. Add the coleslaw and toss well.
3. Assemble the open-faced sandwiches on a baking sheet if you are going to use your oven broiler, or on trays if youre going to broil in batches in a toaster oven.
4. Arrange the slices of toast an inch apart.
5. Place about 1/4 cup of coleslaw on each slice and top with tomato slices and then cheese.
6. Broil the sandwiches until the cheese melts, 3 to 5 minutes.
7. Serve open-faced.
8. Use well-drained sauerkraut instead of coleslaw.
9. Add sliced seasoned tofu or Easy Baked Tofu (page 64).
10. Serve our Vegetarian Reuben deli-style with kosher dill pickle spears, potato chips or onion rings, and a 5-Minute Milkshake (page 281) for dessert.

mayonnaise, ketchup, white, salt, black pepper, sugar, cabbage, bread, tomatoes, swiss cheese

Taken from www.epicurious.com/recipes/food/views/vegetarian-reuben-377138 (may not work)