Quorn Roast Leftovers Reuben Sandwiches

Name: Quorn Roast Leftovers Reuben Sandwiches
Cook time: 10 min
Total time: 10 min
Yield: 2
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

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Toasted sandwiches filled with swiss cheese, sauerkraut, and sliced Quorn Roast.

Wondering what to do with leftover Quorn Meatless Roast? This Reuben sandwich made with Quorn Meatless Roast Leftovers makes a great lunch after Thanksgiving!

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Serves 2

10 mins

Easy

324 cals
(Per serving)

A box of Quorn Meatless Roast showing the product and the product information on an orange and charcoal background.

Made with Quorn Meatless Turkey-Style Roast

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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

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.
Enjoy warm with pickles.