I was hesitant to make this at first, but I finally decided to give it a try. The best vegetarian ruben I've ever had was at the Chicago Diner, and this is a very, very close second! Since I couldn't get smoked salt, I used liquid smoke and Himalayan sea salt instead.
I made this for the first time when this article came out in 2014 and I made it several times since. I lost my copy of the magazine that I had the recipe saved. I'm so glad I found it again because I'll be making them tonight!!