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Veggie Reuben
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Vegetarian Reuben Sandwich

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.
Course Dinner, Lunch
Cuisine American
Keyword Russian Dressing, Vegan Reuben Sandwich, Vegetarian Reuben Sandwich, Veggie Reubin
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 Sandwich
Calories 312kcal
Author Traci York | Vanilla And Bean

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

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