After work today I broke out that rye bread and made a reuben. Slices of seitan-lentil roast replace the meat, with lots of sauerkraut and a combo of Nasoya vegan mayo, ketchup, lime juice, and sweet pickle relish in the dressing. I like this bread - it has a milder rye taste, as the recipe calls for around 2 parts all purpose flour to one part rye. The flavor fits a reuben really well, but since it's not a really dark rye bread it still works well for PB & Js. The recipe is from the new Vegetarian Times mag.
If you've been paying attention, that's puppy Maya's nose in the photos. The dogs' standard routine goes like this - they roll up, drop a nose down next to the plate, and then look at me like I'm severely neglecting them by not putting the whole mess of food on the floor immediately.