Corned beef is about to pop up on tables all over town, and while everyone else piles leftovers high between two slices of rye, vegetarians are stuck with a bowl of leftover boiled potatoes and some pickled cabbage. Not this year. Enter the vegetarian Reuben, made two ways. In Version A, we broil Fuji apples slices, then stack them with Thousand Island dressing, sauerkraut and Gruyere cheese. Version B sees roasted red peppers making friends with fig jam, Emmentaler and kraut. Try them both in preparation for St. Paddy’s Day, and rest assured that whatever you choose, they both go nicely with an Irish pint.
-photo by Carmen Troesser
This article appears in Guide to Beer 2015.