Her Vegetarian Reuben



Ingredients

Half a large red bell pepper, stemmed and seeded
4 slices rye bread
2 Tbsp. unsalted butter, melted
2 tsp. fig jam
½ cup sauerkraut, drained
2 oz. freshly shredded Emmentaler cheese



Preparation

• Preheat the broiler. Line a baking sheet with aluminum foil. Place the bell pepper skin-side up on the baking sheet. Broil 6 inches from the heat until the pepper is mostly charred, 8 to 10 minutes. Using tongs, immediately place the pepper in a zip-lock bag and seal. Allow the hot pepper to steam 15 minutes. Using your fingers, peel and discard the charred skin. Cut the pepper into four long, thin slices and set aside.
• Replace the aluminum foil with a fresh sheet and arrange the bread slices on it. Brush the tops lightly with melted butter. Broil 6 inches from the heat until toasted, 1 minute. (Watch the bread carefully; it burns quickly.) Remove the bread from the heat.
• Place 2 pieces of bread toasted-side down on a plate. Spread 1 teaspoon fig jam on the untoasted sides. Flip the remaining 2 slices of bread on the baking sheet. Arrange equal amounts of sauerkraut and 2 pieces roasted bell pepper on each, and top with cheese. Broil the open-faced sandwiches until the cheese is melted, 1 minute. Top each with a previously toasted bread slice. Serve hot.