If you have any leftovers, store the components separately in the fridge in airtight containers for up to 4 days.
Most of the sandwich components also freeze well. I like to freeze the seitan, marble rye, and shredded vegan cheese separately.
I even drain off the marinade, and freeze to reuse once later. (Since it is a vegan marinade that doesn’t touch raw meat, it doesn’t have the same safety concerns non-vegan marinade recipes have.)
Marble rye also freezes well. So you can just pull out the amount of sliced bread you need, butter it (with non-dairy butter) or put it onto an oiled skillet to toast straight from frozen.
For easy sandwich making later, freeze the seitan in small stacks of 4 or 5 slices, divided by parchment paper between each grouping, and then put all of it into a freezer bag.
Then when you want to make a sandwich or two, just pull out the amount you need to thaw in the fridge or microwave.
While I usually make the sautéed peppers and onions fresh, you can also freeze them, if necessary. Let them cool completely, portion them into freezer bags, and remove as much air as possible before freezing.
I don’t recommend freezing the Thousand Island dressing, because the mayonnaise won’t keep its emulsion once frozen, resulting in a watery dressing.
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