The Russian dressing is made fresh with plum tomatoes and cashews, and the broccoli is quickly charred with a touch of garlic.

Serves 2

Ingredients:

For the Russian dressing (dressing recipe adapted from the Clean Program):

4 ripe plum tomatoes, quartered

1/2 cup raw cashews

1/8 cup fresh lemon juice

1/8 cup extra virgin olive oil

2 garlic cloves, crushed

1 teaspoon kosher salt

1 dill pickle, minced

For the broccoli:

1 head broccoli, broken into small florets

1 garlic clove, minced

Extra Virgin Olive Oil

For the sandwich:

4 slices swiss cheese

4 slices russian pumpernickel rye bread

1/2 cup good quality sauerkraut, drained

Unsalted butter

Method:

Preheat oven to 350 degrees.

First make the dressing. Add the tomatoes, cashews, lemon juice, olive oil, garlic and salt to blender. Blend until smooth and well combined. Pour into a bowl and fold in the pickle. Set aside.

Heat a skillet on medium heat. Butter one side of the rye slices and put the buttered side down in pan. Toast buttered side until golden, about 2-3 minutes. Place slices on sheet tray buttered side down and set aside.

Wipe skillet out and heat about 1-2 tablespoons olive oil. Add broccoli and season with salt and pepper. Cook until it is slightly charred and softened, about 3-4 minutes. Toss in garlic and cook for another minute. Transfer broccoli from skillet to a plate and set aside.

To assemble the sandwiches:

Spread a layer of Russian dressing over untoasted side of each rye slice. Next layer broccoli over 2 of the dressed rye slices. Top broccoli with drained sauerkraut. Finally lay swiss slices over the sauerkraut and the russian prepped rye slices. Transfer to oven and bake until the cheese is melted, about 3 minutes. Top the sandwiches and serve!