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tofu ground allspice mustard powder unsalted butter seeded rye bread sauerkraut Swiss cheese baby greens cornichons mushrooms extra-virgin olive oil
Viewed: 37 - Published at: 9 years agoIngredients
- 2 6 -ounce packages baked tofu
- 1/8 teaspoon ground allspice
- 1/8 teaspoon mustard powder
- 2 1/2 tablespoons unsalted butter
- 8 slices seeded rye bread
- 1/2 cup Russian or Thousand Island dressing
- 1 cup sauerkraut, rinsed and drained
- 4 slices Swiss cheese
- 5 ounces mixed baby greens (about 6 cups)
- 2 tablespoons chopped cornichons or dill pickles, plus 1 tablespoon brine from the jar
- 2 tablespoons pickled mushrooms (optional)
- 1 1/2 tablespoons extra-virgin olive oil
Method
- Lay the tofu on a cutting board and slice each piece in half horizontally.
- Sprinkle the tofu pieces evenly on one side with the allspice and mustard powder.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
- Add the tofu and cook, turning once, until golden brown, about 1 minute per side.
- Wipe out the skillet and remove from the heat.
- Spread each slice of bread with 1 tablespoon Russian dressing, then sandwich with the sauerkraut, tofu and cheese.
- Heat 1 tablespoon butter in the skillet over medium heat.
- Add 2 sandwiches and cook, turning once, until the cheese melts and the bread is toasted, about 3 minutes per side.
- Repeat with the remaining butter and sandwiches.
- Toss the mixed greens, cornichons, brine, mushrooms and olive oil.
- Serve the sandwiches with the salad.
- Per serving: Calories 646; Fat 36 g (Saturated 11 g); Cholesterol 39 mg; Sodium 1,795 mg; Carbohydrate 53 g; Fiber 10 g; Protein 31 g
- Photograph by Andrew Purcell
