An easy to make, over the top flavorful sauerkraut sandwich, this Vegetarian Reuben Sandwich features roasted beets, a tangy Russian dressing slathered over rye or sourdough bread topped with Swiss cheese and kraut! With a little meal prep, this sandwich comes together in about 15 minutes. For a vegan version, try my Roasted Beet and Sauerkraut Sandwich. This veggie reuben is vegetarian, easily vegan and gluten free when made with gluten free bread. [ watch recipe VIDEO on the recipe card below]
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A Vegetarian Reuben Sandwich Obsession
I’m completely smitten with this sauerkraut sandwich. I mean, shall I say, obsessed? I never thought in my meat-eating days I’d one day be enjoying a sandwich made with roasted beets. But here we are!
The best sandwiches are vegetarian and vegan, anyway, so I’m thrilled to find veggie packed sammies on the menu at when I visit a sandwich shop.
It was at The Greenbank Pantry, Whidbey Island, where I discovered the holy grail of a Vegetarian Reuben Sandwich on a cold rainy day on the way down to the Farmers Market. It’s like remembering your first kiss, or first car. This sauerkraut sandwich is everything I want it to be! A triumph.
This Veggie Reuben Is:
- Super simple to Whip Up
- Hearty and Satisfying
- Meal Prep Ready
- Tangy, Saucy and Flavorful
All About the Sauce!
It’s similar to a Russian sauce, somewhat like Thousand Island but different because it’s a bit spicy. Now, another Russian dressing sauce I’ve tried incorporated horseradish, but I like the flavor of Sriracha more-so for this recipe. Best of all, it’s made pretty much with pantry staples.
In a small bowl, whisk all the ingredients together. It lasts a long time in the fridge, so you can have it on the ready when your sandwich cravings call. Here’s what you’ll need (see recipe card for details):
- Dijon Mustard – adds a salty, vinegary flavor.
- Sriracha – offers a just a hint of spice. Add more or less to taste.
- Mayo – for an egg free Russian Dressing use vegan mayo – I like Follow Your Heart.
- Black Pepper – for more spice and interest.
- Ketchup – adds a little sweet and richness.
- Dill Pickles – for crunch and that pickle flavor we crave!
- Worcestershire Sauce – look for a vegetarian and vegan variety. I like Annie’s and The Wizzards.
Ingredients You’ll Need for the Sandwich
With just a few simple ingredients, veggie reuben nirvana is right here. Here’s what you’ll need to whip em’ up (see recipe card for details):
How to Make The Vegetarian Reuben Sandwich
Meal prep the sauce and beets to make this sandwich in under 15 minutes! Grill it in a cast iron skillet or broil it in a toaster oven. Either way, enjoy this veggie reuben toasty warm with or without the Swiss. Here’s how to make em’ (see recipe card for details):
- First, brush the skillet with olive oil. Lay both pieces of bread in the skillet and schmear both sides with sauce.
- Second, lay a slice of cheese on each side of the bread, over the sauce.
- Third, top one side with sliced beets. Stack em’ high or keep em’ low.
- Next, top with drained kraut.
- Last, turn the heat on and toast with the lid on for 4-5 minutes or until the cheese is melted, then put the sandwich together.
An alternative to the stovetop and for a no-oil added sammie, place assembled veggie Reuben sandwiches, open-faced, in a toaster oven and switch on the broil setting. They come out perfect every time! Share toasty warm with a side salad or simple soup.
- Make it Gluten Free: Find your favorite gluten free bread and whip this up in no time! You may like my Gluten Free Sourdough Bread.
- Make a Vegan Reuben Sandwich: simply leave the Swiss cheese off and be sure to use vegan mayo. I like Follow Your Heart – Vegenaise.
- Meal Prep? Yes please! Make the sauce and roast the beets ahead. It takes about an hour to roast and peel beets, but they can be done up to three days in advance. The sauce can last for weeks in the fridge.
- How to Roast Beets? Check out my How to Roast Beets post for the easiest no waste method.
More Vegetarian Sandwiches to Love
- Mushroom and Goat Cheese Veggie Panini
- Pulled Portobello BBQ Sandwiches
- Italian Pressed Sandwich with Olive Tapenade
- Almond-Sage Pesto Grilled Cheese Sandwich
- Cheese-less Smashed Pimento Chickpea Sandwich
Vegetarian Reuben Sandwich
For the Russian Dressing (makes about 1/2 C – enough for about three sandwiches):
For the Russian Dressing (sauce):
- In a small lidded container add the mayo, ketchup, Sriracha, dijon, Worcestershire, pepper and dill pickles. Whisk to evenly distribute the ingredients. Lid and store in the refrigerator for up to two weeks.
For the Sandwich:
- Make it in a skillet or broil the sammie in the oven (no oil required). A. In a Skillet: Lightly brush a cast iron skillet with olive oil. Place two pieces of bread in the pan and slather each side with the sauce. Over the sauce on each side of the bread, add a slice of Swiss cheese if using. Top one side with beet slices, pile them high if desired, then top the beets with sauerkraut.Turn the heat onto medium and lid the pan. Toast for 4-5 minutes until the cheese is melted and/or the beets are warm. Remove from heat and put the sandwich together. Share right away. ORB. In the Oven: Slather each side of bread with the sauce. On each side of the bread, add a slice of Swiss cheese if using. Top one side with beet slices, pile them high if desired, then top the beets with sauerkraut.Place both sides in the oven (I use a toaster oven) under the broiler and broil for 4-5 minutes OR until the cheese is melted and/or the sandwich is warmed through. Remove from oven and put the sandwich together. Share right away.