Fast & easy "oven grilling" makes these sandwiches a snap! A positively delicious sandwich that everyone (even non kraut eaters) loved. Be sure to try this the next time you want a "grilled to perfection"' treat that tastes like it's absolutely loaded with bad stuff. So go ahead, enjoy! One sandwich makes a hearty supper - a small side salad is optional!
8 slices Good Jewish Rye Bread
1/2 head Small Cabbage - Sliced Fine for Cole Slaw
1 can - Bush's Bavarian Sauerkraut - Drained
1/4 cup - Picolo Pickle Juice
1/2 cup - Thousand Island Dressing - Fat free
1 tablespoon Egg (Not!)™-Low Fat-Low Carb
2 tablespoons - Vinegar
1 cup Chicken (Not!)™ Strips
2 teaspoons Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth
1 cup Water
1 tablespoon - Poppy Seeds
Preheat oven to 475°. In medium-sized microwave-safe bowl, combine Chicken (Not!)® strips, water and onion broth. Cover and zap on high for 10 minutes (or cook in covered saucepan on stove for 15 minutes) Combine poppy seeds, Egg (Not!)TM, pickle juice (including the hard things), and vinegar in medium-sized bowl, and stir with fork to thicken Slightly. Add cole-slaw-sliced cabbage and toss to mix. Coat 2 cookie sheets with non-stick cooking spray. Place 4 slices of bread on a cookie sheet. Place Chicken (Not!)® strips and sauerkraut over bread. Evenly divide cabbage and place on top of sauerkraut. Add a tablespoon of thousand island dressing and place a slice of swiss cheese on top. Top with remaining slices of bread. Spray the tops of the bread with non-stick cooking spray. Cover with second cookie sheet (sprayed side down) and grill for 7 minutes or until bread is golden brown and cheese is slightly melted. You may also grill on stovetop, if preferred, for 1 or 2 sandwiches.
Serves 4: 514 calories, 4.6g fat, 35.5g protein (20g soy), 64g carbohydrates, 10.7g fiber
*You can use another type of sweet & tangy pickle.