3 to 4tbspSweet Pickle Relishor finely chopped pickles
1tspMinced Pimientosoptional, but they give a great flavor
TO MAKE THE MARINATED JACKFRUIT:
Combine the pickling spices (you can use a prepared blend, but beware! It has a lot of cinnamon, allspice and cloves which I wasn't a fan of).
Drain a can of beets, reserving the liquid to add to your pickling spices. I recommend using a glass (stain-proof) covered dish for this step. You can enjoy the beets for another meal :)
Add the drained jackfruit that you have sliced. Most brands of jackfruit come in triangular shapes. I took a sharp knife and made 3 thinner triangles out of each. Marinate for several hours, better if overnight.
Remove the slices from the marinade and place into a non-stick skillet over medium high heat and cook just until they start to show signs of browning. Most of the residual liquid should also be gone at this time.
TO MAKE THE THOUSAND ISLAND DRESSING:
Whisk together all of the ingredients for the Thousand Island Dressing. Taste for seasoning and adjust flavors as needed.
TO MAKE THE SAUERKRAUT:
All that needs to be done for the sauerkraut is to drain it.
TO COMPLETE THE SANDWICH:
Slather each piece of rye bread with the Thousand Island Dressing, then add the vegan cheese slices. Top with the jackfruit slices and sauerkraut. More is definitely better here :)
Place the sandwich into a toaster oven (preferably) or you can also place into a non-stick skillet or even a panini press if you'd like. Serve with additional dressing, classic potato chips and dill pickle spears. Enjoy!