An easy to make, over the top flavorful sauerkraut sandwich with roasted beets! This Vegetarian Reuben Sandwich features roasted beets, a tangy Russian dressing slathered over rye bread topped with Swiss cheese and kraut! 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.
A Vegetarian Reuben Sandwich Obsession
I’m completely smitten with this sauerkraut sandwich. I mean, shall I say, obsessed?
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
Veggie Reuben Sandwich Sauce
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:
- Dijon Mustard
- Mayo – for a Vegan Russian Dressing use vegan mayo – I like Follow Your Heart
- Black Pepper
- Dill Pickles
- Worcestershire Sauce – vegetarian and vegan
Ingredients for this Vegetarian Reuben 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):
- Really good bread. Go for a sturdy sourdough Rye or a seedy sourdough.
- Roasted Beets, sliced thin. I have a super simple beet roasting method if needed.
- Sauerkraut. I like homemade, Pickled Planet or Bubbies
- Swiss Cheese
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 stove top 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.
A Few Recipe Notes
- Make it Gluten Free: Find your favorite gluten free bread and whip this up in no time!
- 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? I have an easy DIY method here.
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 Recipe
For the Russian Dressing (makes about 1/2 C - enough for about three sandwiches):
- 4 Tbs Mayo I like Vegenaise
- 2 1/2 tsp Ketchup
- 1 tsp Sriracha add an extra 1/2 tsp for more spicy
- 1/2 tsp Dijon Mustard
- 1/2 tsp Vegan Worcestershire Sauce I like Wizards or Annies
- 1/8 tsp Ground Black Pepper
- 2 Tbs Dill Pickles chopped fine
For the Sandwich:
- 2 Slices of Sourdough Bread Rye or Seeded Sourdough
- Russian Dressing recipe above
- 1 Slice Swiss Cheese cut to fit the bread (optional)
- 1 - 2 Medium Roasted Beets peeled and sliced thin
- 3-4 Tbs Sauerkraut drained
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.
I have a question. Would canned beets work well for this?
Looks really good.
Hi Mary Ann, thank youuu! As long as the beets are cooked, peeled and tender, they’ll be fine. I hope you enjoy the sandwich!
Yes~Genius! What a satisfying, beautiful, healthy, revelation of a sandwich! Thank you so much.
Hooray!! So happy you’re enjoying the sammie Michele! 🙌🏻 Thank you for your note and review.
Absolutely delicious and quick and easy!
Thank you for your note and star rating, Kim! Day made!!
This is a favorite. I use beets but also have marinated tempeh and air fried it for a change of pace. I had cheddar which worked out well as a substitute. Still using jar sauerkraut but am inspired to make my own next time.
Hi Carolyn! Thank you for your note and sharing your tips about marinated tempeh – air fried sounds delish! We started making homemade sauerkraut about three years ago using a water mote system and it’s a total sauerkraut game changer. It’s super easy to do, too!
What is “water mote” system?
Hi Michele… it’s a ceramic crock with a lid that sets in a mote of water, which you keep filled while fermenting to form an airtight seal. The gasses can escape through the water.
This was great!
We get a package of Zingerman’s Ruben sandwiches to make every year from my in laws. They are so good, but I’m trying to eat vegetarian and so could hardly wait to try this recipe.
The whole family loved your version of the Rueben, and this is going into the collection of recipes to make for friends when they are finally able to come over again.
Hi Karen! So happy to hear and a win-win for the fam! Thank you for coming back and leaving a note. Here’s to more veggie Reubens!
I made this sandwich with sweet potato instead of beets, and it was delicious! I definitely be making it again when I’ve got beets !
Hi Nicole! Oh my! Sweet potatoes?! That sounds amazing! I’ve gotta give it a go. Thank you for sharing your tip. I hope you enjoy it too with the beets (I just made a few of these this weekend!).
Wow, what a fantastic sandwich! Reubens are one of the last remaining meat-based foods that I eat but I decided to look for a vegetarian version (all the while feeling pretty skeptical). My wife and I both loved it, thanks!
Glad I found your site, there are so many more recipes that sound appealing.
Hi Joe! Thank you for your note and giving the recipe a go! SO happy to hear you’re enjoying the recipe and that you found a veggie reuben to love! Who knew beets on a sammie could be so satisfying! :D
Used this recipe but substituted fresh avocado slices for the beets. We were trying to duplicate an avocado Reuben we ate at a deli once. It was delicious with the avocado. Sauce used here is wonderful.
I actually didn’t discover sauerkraut until I was a teenager but I love it now! Although I did just buy some the other day that smelled like farts, haha! I think the idea of a beet reuben is absolutely genius and it sure makes for gorgeous photos. Only if you take them, of course. ;)
I am completely smitten, too! I love beets – and frankly, everything in this sandwich is making my mouth water! This needs to happen, stat!
We enjoyed this wonderful creation and will certainly make again. Thank you!
SO happy to hear, Chad! Thank you for coming back and leaving a note.
Geraldine | Green Valley Kitchen
This looks absolutely delicious, Traci! I love a good sandwich, especially something a little out of the ordinary – and this one is hitting all the right buttons. I am a big beet fan – but never had them in a sandwich – so I can’t wait to try this. I love trying to recreate a meal that I had somewhere – and how generous was it of the restaurant owner to share the sauce recipe. Pinning to share!
Mary Ann | The Beach House Kitchen
Genius Traci! I grew up eating sauerkraut, so I’ve always been a fan. I’m so glad you decided to share this after you sampled it somewhere. I get some of my best recipe ideas from places where Tom and I have eaten. I love how you compared it to your first kiss/car! Hilarious! Beets ate something that I grew into. My Gram would eat them when I was young, and I thought she was crazy for liking them! Things change. I’ll be adding this sammie to my list. Can’t wait to give it a go!
There is something so satisfying about a grilled sandwich on really good bread. You had me at roasted beets with this one and the sauce sounds like it could easily become a favorite in my house. So nice of The Greenbank Pantry to share the ingredients with you!
Liz @ Floating Kitchen
I just love beets in sandwiches! And that dressing sounds super good, too! What a great find! Thanks for sharing, Traci!