Years ago…in the late 1970’s, we started our whole foods, natural – nutrition journey. We presently continue on this journey – hit or miss at times, but it’s a life journey.

Something we discovered a few years ago that we support and recommend to everyone we know and meet is CSA – Community Support Agriculture! We have been members for quite a few years now at a local CSA organic farm and we love it! Check your local area and see what you discover — Do it! Its an investment in your Health!

But, I digress… back to Reubeniwiches and what are they???

In the 1980’s we enjoyed eating at a local natural foods restaurant called “So Eat Already!” We enjoyed EVERYTHING on their menu but my favorite sandwich… was the Reubeniwich! Short but the sweet details — it’s a delicious vegetarian “reuben” made with chickpeas! It is fantastic!

The restaurant has been closed for years now but fortunately a friend of ours, Jane, worked there and shared this fabulous recipe with us! We are forever grateful and have thanked her many, many times over the years as miles have come between us… she’s living in California now and we are still in Pennsylvania. Once again… Thank you Jane!!!

Ingredients

1. Marinated chickpeas (recipe below)
2. Pumpernickel bread
3. Thousand Island / Russian dressing (homemade preferred)
4. Coleslaw – purple cabbage preferred (ev olive oil, red wine vinegar, salt & pepper to taste)
5. Swiss cheese (we prefer Jarlsberg – always…)


Marinated Chickpeas Recipe

Ingredients
2-3 cans chickpeas/garbanzo beans drained, (we use canned Goya brand to speed up the process)
1 cup oil
½ cup tamari soy sauce, Kikoman Brand
½ cup white vinegar
2 teaspoons onion powder
2 teaspoons garlic powder
parsley, chopped
basil, chopped
oregano, chopped

Mix chickpeas with the other ingredients in a large bowl.  Let marinate overnight or for at least 2 – 3 hours.  This can also be made ahead of time, be frozen and defrosted by portions when needed. 

Note:  If using dry beans…soak overnight…cook in water on top of stove until done (approximately 1 hour).  Cool before adding to the rest of the ingredients.

Recipe can be doubled or tripled… we love to eat them right out of the jar at times!

Sandwich Details:

Lightly toast the Pumpernickel bread slices
Spread some dressing on the reverse side of the bread – Thousand Island / Russian
Add some coleslaw
Then, add some drained, lightly, mashed marinated chickpeas
Next, cover the chickpeas with thinly sliced Swiss cheese
Place the assembled sandwich – open faced – in the oven to melt the cheese!

And, ENJOY! It’s truly delicious!!!

Nikki loves her Reubeniwiches a slightly different way if you would like to try it. She doesn’t care for Thousand Island/Russian dressing or swiss cheese. (What is she thinking? I’ll never know!) So, she skips the dressing all together and tops hers with American cheese. It is her favorite way of eating Reubeniwiches besides the marinated chickpeas right out of the jar.

Let us know if you try these great sandwiches… we love sharing family favorites! ❤

Picture coming soon!!
We keep eating them too fast and forgetting 🤷‍♀️

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