My longest running job was at a brokerage firm. I hated every minute of the six years I spent there. I graduated from college with a degree in English, not finance, for goodness sake. I had no interest whatsoever in the stock market.
Unfortunately for me I had to take (and pass) my Series 7 to get my brokerage license. But I was terrified each time I had to do a trade! I was clearly not meant for that industry. But since I didn’t believe in quitting, I endured six long, boring years working under two brokers.
Like many school kids, the highlight of each day was my lunch. Every day I would happily agree to fetch lunch for my boss, knowing this would allow me to have 30 minutes away from the office in addition to the hour I would take for my own lunch. It was heavenly. And it was a win for everyone; my boss didn’t want to leave the office and I didn’t want to stay!
One of the places I wouldn’t often get lunch was a sandwich shop that specialized in Reuben sandwiches. I am not a big fan of corned beef, but what made my mouth water was their vegetarian Reuben.
Oh man, that sandwich was good! It had hot, melted Swiss cheese, sauerkraut and a tangy olive salad. That olive salad reminded me so much of my beloved muffalettas!
That job has come and gone but my hankering for vegetarian Reuben sandwiches has not! Not working outside the home gave me the freedom to take the time to create my own copycat version of this sandwich!
I use a crusty Telera roll, thick slices of Swiss cheese, a heaping pile of sauerkraut and a simple olive salad made with pimentos, black olives, green olives and garlic. Add in a few slices of Roma tomatoes for some freshness and you have yourself a pretty darn good imitation of my favorite vegetarian Reuben sandwich!
- 4 teleras, or other crusty rolls
- 1/4 cup chopped pimentos
- 1/4 cup black olives, chopped
- 1/4 cup green olives, chopped
- 2 cloves garlic, minced
- 2 teaspoons mayonnaise
- 4 slices swiss cheese
- 1 cup sauerkraut
- 2 roma tomatoes, sliced
- Preheat broiler to low.
- In a bowl, combine chopped pimentos, black olives, green olives and garlic.
- Slice rolls in half. Spread a 1/2 teaspoon of mayo on each half.
- Place 2 slices of Swiss cheese on the bottom half of each roll.
- Top cheese with 1/2 cup of sauerkraut.
- Divide olive salad between both sandwiches, top with tomatoes and roll tops.
- Wrap each sandwich in foil and heat in the oven for 5 minutes or until cheese has melted.
- Serve immediately.