“Corned Beef”

• 1 package Harmony Valley Vegetarian Hamburger Mix
  
• 1 teaspoon kosher salt
  
• ¼ teaspoon garlic powder
  
• 1/3 cup vegetable oil
  
• ¼ teaspoon allspice
  

Dressing

• ½ cup mayonnaise
  
• 1 tablespoon chili sauce
  
• 1 tablespoon parsley, chopped
  
• 1 teaspoon onion, grated
  
• ½ teaspoon horseradish, grated fresh (from a jar, drain)
  
• ¼ teaspoon Worcestershire sauce
  
• TT Kosher salt, grated black pepper
  

Sandwich makings

• 8 slices Jewish rye bread
  
• 8 slices Swiss cheese
  
• 1 cup sauerkraut, drained
  

1. Prepare Harmony Valley Vegetarian Hamburger Mix according to package instructions. Add the kosher salt, garlic powder, 2 tablespoon vegetable oil and allspice to mix.
   
2. Flatten out the Harmony Valley Vegetarian Hamburger Mixture on a flat surface to about ¼ inch thickness. Cut into 4 inch X 2 inch rectangles.
   
3. Heat 2 tablespoons cooking oil in non-stick skillet. In two batches, cook the Harmony Valley Vegetarian Hamburger pieces until crispy on both sides, about 2 minutes per side. Repeat with remaining Harmony Valley Vegetarian Hamburger pieces, adding more oil as needed.
   
4. Combine the dressing ingredients into a medium bowl and stir well.
   
5. Spread the inside of the bottom of the sandwich slice with dressing, top with sauerkraut, then with 2 to 3 slices (or more if you have them) of the cooked Harmony Valley Vegetarian Hamburger and top with 2 slices of the cheese. Top with second slice of bread.
   
6. Butter the outside top and bottom of the bread with the butter.
   
7. Heat a large skillet over medium heat and working in two batches add the sandwiches. Cook as you would grilled cheese on both sides (golden brown and crisp on both sides). About 10 minutes total. Serve immediately.