Tipsy Tuesday: Beeruben

So, this is two days late, but oh well. If you haven't already looked at Skinny Bitch in the Kitch, you should do so. It's great. This recipe is based on their Ruben recipe. I obviously have made a few small changes.

1. Start with your Leanlife Smart Bacon. This works well here, as it holds together nicely. The Fakin' Bacon would crumble too much for this recipe. Put four slices of the bacon into a skillet, sprinkle with granulated garlic, and cover with beer. I used Amstel Light, which happens to be my favorite. According to Barnivore, it's also vegan! Turn the heat to medium-high. Turn on the broiler to pre-heat. Let the bacon poach while you get everything else ready. Turn the slices every so often. When all the beer has evaporated/been absorbed, remove the skillet from the heat.

2. Toast two pieces of rye bread. You'll be putting this under the broiler, but having it toasted helps keep everything from getting soggy.

3. Scoop yourself about 1/2 a cup of sauerkraut. Squeeze out some of the liquid. Put that on one piece of bread.

4. Put the bacon on the other piece of bread. Top the bacon with a slice of Swiss cheese (or a vegan alternative, if you happen to have it... I'm working on this).

5. Put both pieces of bread under the broiler. Get some Thousand Island dressing out, or make your own by mixing Veganaise, ketchup, and sweet pickle relish. I used two parts Veganaise and one part each ketchup and relish.

6. Pull the sandwich out, put the dressing on the sauerkraut, put the two halves together, cut in half, and eat. Drink the rest of the beer if you haven't already done so.