Vegetarian Reuben Sandwich

A vegetarian beet reubin sandwich cut in half on a plate.

[ watch recipe VIDEO below ] 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 or sourdough 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.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Keyword Russian Dressing, Vegan Reuben Sandwich, Vegetarian Reuben Sandwich, Veggie Reubin

Prep Time 15

Cook Time 5

Total Time 20

Servings Sandwich

Calories 312kcal

Author Traci York

Ingredients

For the Russian Dressing (makes about 1/2 C - enough for about three sandwiches):

4 tablespoon Mayo I like Vegenaise
2 1/2 teaspoons Ketchup
1 teaspoon Sriracha add an extra 1/2 tsp for more spicy
1/2 teaspoon Dijon Mustard
1/2 teaspoon Vegan Worcestershire Sauce I like Wizards or Annies
1/8 teaspoon Ground Black Pepper
2 tablespoon 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 Tablespoons 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.

Video

Notes

The sauce doubles with ease. It'll store for weeks in the fridge.

This sandwich is a riff on my original Beet Sauerkraut Sandwich. and inspired by The Greenbank Pantry.

Nutrition