Recipes

Quorn Roast Leftovers Reuben Sandwiches

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)

Made with Quorn Meatless Vegetarian Turkey Roast

Soy-free
Excellent source of protein
Non-gmo
Gluten free

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

  1. Lightly toast the bread then spread two of the slices with the Reuben Sauce.
  2. Heap 1 tbsp of sauerkraut onto each, cover with the Quorn Meatless Roast slices and top with a slice of cheese.
  3. Spread the rest of the Reuben sauce on the remaining two slices of toast and place sauce side down on top of each sandwich.
  4. 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.
  5. Enjoy warm with pickles.

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