So I whipped up a thanksgiving ruben instead. For un-turkey day I made chickpea cutlets because I never did get around to that stuffed seitan. I also lucked out with my friend Nicole's mom's green tomato relish for the russian dressing. I'm definitely going to have to get that recipe (it's local in Ohio!)
2 pieces rye bread
1 TBS Veganaise
1 TBS Ketchup
1 TBS relish (or diced dill pickles)
1/4 cup sauerkraut
1 chickpea cutlet (or some other sammich protein-deli slices work, too)
I tend to skip the swiss cheese element, as I think the sauce/sauerkraut is the important sammich flavoring.
Lightly toast bread. Mix veganaise, ketchup, relish and spread on toast. Heat up cutlets and sauerkraut and make sammich.
A little messy, but totally yum.