Wondering what to do with leftover Quorn Meatless Roast? This Reuben sandwich made with Quorn Meatless Roast Leftovers makes a great lunch after Thanksgiving!
Serves 2
10
mins
Easy
324 cals (Per serving)
Ingredients
4 slices of cooked Quorn Meatless Vegetarian Turkey Roast
4 slices of rye bread
1-2 tbsp Reuben sauce or a combination of 1 tbsp Thousand Island Dressing with 1 tsp Frank’s Hot Pepper sauce and 1 tsp Dijon mustard
2 tbsp sauerkraut
1 tbsp olive oil
2 tbsp sauerkraut
2 slices of Swiss cheese
1 tbsp olive oil
Pickled gherkins to serve
Method
Lightly toast the bread then spread two of the slices with the Reuben Sauce.
Heap 1 tbsp of sauerkraut onto each, cover with the Quorn Meatless Roast slices and top with a slice of cheese.
Spread the rest of the Reuben sauce on the remaining two slices of toast and place sauce side down on top of each sandwich.
Preheat the oil in a skillet over a medium heat and place the sandwiches carefully in. Cook for 2-3 minutes on each side, pressing down occasionally, until the cheese is melted.
