Ingredients
- 1/3 cup vegan mayonnaise
- 2 tablespoon ketchup
- 3 tablespoon dill pickles, diced sautéed onions
- 3 tablespoon vegetable oil
- 1 tablespoon large yellow onion, thinly sliced
- 1 teaspoon garlic, minced
- 2 teaspoon bay leaves
- 1 1/2 teaspoon paprika
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 2 tablespoon cider vinegar
- 1 tablespoon tamari
- 1/4 teaspoon freshly ground black pepper
- 8 slice vegan rye bread
- 8 slice vegan bacon
- 2 tablespoon vegan margarine
- 1 cup sauerkraut, drained
Preparation
Baking Directions:
To make the dressing: Combine all the ingredients in a small bowl.
To make the onions:Heat the vegetable oil in a large skillet over medium heat.
Add the onion and cook for 5 minutes, stirring occasionally.
Stir in the garlic, bay leaves, paprika, caraway seeds, dill, salt, vinegar, tamari and pepper.
Add the water and simmer uncovered for 10 minutes or until the liquid has evaporated.
Remove the bay leaves.
To assemble each sandwich: Heat a large skillet over medium-high heat.
Spread two slices of the bread with margarine.
Grill in a small skillet, margarine side down, for 3 minutes on one side only.
Repeat with the remaining slices of bread.
Spread the dressing on the ungrilled sides of two slices of toast.
Add the sauerkraut, two pieces of vegan bacon, and the sautéed onions.
