• 1  pound

  seitan, thinly sliced

  see savings

  
• 1  cup

  pickle juice

  see savings

  
• 1/2  cup

  beet juice or beet borscht

  see savings

  
• 1  teaspoon

  pickling spice

  see savings

  
• 3/4  teaspoon

  garlic powder

  see savings

  
• 1/8  teaspoon

  ground black pepper

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• 1/4  cup

  soy mayonnaise

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• 3  tablespoons

  ketchup

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• 2  tablespoons

  finely chopped pickles

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• 8 

  slices rye bread

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• 4 

  slices Swiss or soy cheese

  see savings

  
•  

  Sauerkraut, for garnish

  see savings

  

1.

To make Seitan: Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.

2.

To make Reuben Sauce: Combine all ingredients in bowl.

3.

To make Sandwiches: Preheat oven to broil. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan and cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates, and garnish with sauerkraut. Spread remaining 4 bread slices with Reuben Sauce, and place on top of Sandwiches.