A Vegetarian Reuben Sandwich Obsession

I’m completely smitten with this sauerkraut sandwich. I mean, shall I say, obsessed?  

When I was a kid, I’d do anything to avoid my sauerkraut loving parents at dinner time when I smelled it simmering on the stove. The aromas wafting from the kitchen would literally knock me out! It’s funny how our tastebuds mature overtime. Once repulsed by the humble fermented cabbage, now I seek it out, looking for new ways to enjoy it. Sauerkraut is absolutely fabulous and best of all, it’s loaded with good for us probiotics! 

This sandwich is a riff on my original Beet Sauerkraut Sandwich. But I didn’t discover just how different that recipe tastes from this new rendition until a pit stop half way down Whidbey Island at a historic store called The Greenbank Pantry (aka, The Greenbank Store). A few years ago this store came under new ownership. As a new offering, they make fresh bread daily and whip up creative sandwiches including thoughtful vegetarian and vegan sammies (!!). 

It was at The Greenbank Pantry where I discovered the holy grail of a Vegetarian Reuben Sandwich on a cold rainy day on my way down to the Bayview Farmers Market. It’s like remembering your first kiss, or first car. This sauerkraut sandwich is everything I want it to be! Full of flavor, slightly sweet, tangy, packed with crunchy yet tender veggies and a sauce that sent me over the moon!  A triumph. 

The Sauce

I called the store after devouring that sandwich and spoke with Alex, the owner and creator of the beet sandwich who shared the ingredients of his sauce with me. I wrote the ingredients down then got to work on creating the ratios for this recipe.

The sauce, Alex told me, is 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
• Sriracha
• Mayo – for a Vegan Russian Dressing use vegan mayo – I like Follow Your Heart
• Black Pepper
• Ketchup
• Dill Pickles
• Worcestershire Sauce – vegetarian and vegan

Ingredients for a 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:

• 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 Pickled Planet or Bubbies
• Swiss Cheese 

How to Make a 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’:

• 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. 

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

Print Recipe

the recipe

Vegetarian Reuben Sandwich

Prep Time:15 minutes

Cook Time:5 minutes

Total Time:20 minutes

Servings:1 Sandwich

Calories:312kcal

Author:Traci York | Vanilla And Bean

An easy to make, over the top flavorful sauerkraut sandwich with roasted beets! This Vegetarian Reuben Sandwich features roasted beets with a tangy Russian dressing slathered over rye bread, topped with Swiss cheese and kraut! It's meal prep ready too! This recipe is vegetarian, easily vegan and gluten free when made with gluten free bread. Time below does not include time to roast beets, about one hour.

Ingredients

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

Instructions

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.

  OR

  B. 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.

Notes

Recipe inspired by The Greenbank Pantry.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 312kcal | Carbohydrates: 25g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 766mg | Potassium: 628mg | Fiber: 6g | Sugar: 18g | Vitamin A: 356IU | Vitamin C: 15mg | Calcium: 262mg | Iron: 2mg

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