Marinated baked tofu updates this classic sandwich, making it healthier and easier to prepare over any heat source. You can assemble sandwiches at home; wrap each in foil, keep cool, and transport to camp, ready to grill. Serve with coleslaw or fresh fruit.
Recipe Ingredient Details:
4 tablespoons low-fat canola mayonnaise
2 tablespoons Dijon mustard
8 slices rye bread (Jewish, Russian, or pumpernickel)
8 ounces marinated baked tofu (such as lemon-pepper), well drained and sliced thin
12 ounces low-salt sauerkraut, drained and squeezed dry
8 ounces Swiss cheese, sliced
Spray skillet or cookie sheet lightly with cooking spray and place over fire or stove to preheat, attempting to make heat as uniform as possible.
Combine mayonnaise and mustard in a small bowl or cup. Lightly "butter" inside of bread with just less than half of the mustard blend.
Layer tofu, sauerkraut, remaining mustard blend, and cheese between bread slices.
When cooking surface is hot, grill sandwiches, turning, until tofu is hot and cheese melts. Serve immediately.
Recipe Additional Notes:
Camp Tip: Shorten cooking time considerably by setting a heavy pan, a clean flat rock, or a water jug on top of the sandwiches while they cook.
Thu, 2012-07-12 10:17