Vegetarian Reuben Sandwich
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 sandwich
- 1tablespoon mayonnaise
- 1tablespoon ketchup
- ½teaspoon hot sauce, or to taste
- ¼teaspoon ground coriander
- Salt and pepper
- 2slices rye bread
- 2slices Swiss cheese
- ½tablespoon unsalted butter
- ¼cup thinly sliced white onion or shallot
- ½cup very well drained and squeezed sauerkraut
- 1dill pickle, sliced, or 2 dill pickle sandwich slices
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
115 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, stir together the mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper. Taste and adjust pepper and hot sauce until the dressing is just a bit too intense, as it will be tamed by the sandwich fillings.
- Step 2
Spread the dressing on both slices of bread. Reserve the bowl and any remaining dressing. Top each bread slice with a slice of Swiss cheese. In a large skillet, melt the butter over medium-low. Add the bread, cheese side up. Swirl the bread slices around the skillet to mop up the butter. Cover the skillet and cook until the cheese is melted and the bread is golden, 4 to 5 minutes. Meanwhile, add the onion and a pinch of salt to the reserved bowl and stir to coat in the residual dressing.
- Step 3
Top one slice of bread with the sauerkraut, pickles and onions. Flip the other slice on top of the fillings and press lightly to adhere. Cook for just a minute on each side until the sandwich has melded. Cut and eat warm.
Private Notes
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Cooking Notes
Carrie
I’ve been making these for decades, and I love them! I add a touch of horseradish to the sauce to give it some kick, and the sauce goes on at the end to avoid sogginess.
Laura
For anyone who misses the meat of a traditional Reuben or who just wants to enhance the umami component, sub out one of the Swiss cheese slices for a slice of smoked cheese. Same basic sandwich with a bit of a twist. Delicious.
Mallory
We’ve been making these sandwiches for years (w/o this recipe). My favorite addition is a summertime heirloom tomato. It brings some real substance to the sandwich and complements the flavors nicely.
Judy H-M
This was a great idea for those who enjoy Ruben sandwiches, but who are reducing their meat consumption. We have thoroughly enjoyed these sandwiches.
Bob in Tennessee
I'd get some mushrooms in there as a meat sub, maybe a bit of smoked paprika in the sauce.
Wallace
My version is Reuben-esque: smoked cheddar, and coleslaw instead of sauerkraut. It’s a different thing but I dig it.
Susan Brink o’Flaherty
Make it vegan with Violife slices (provolone melts beautifully) or another vegan cheese substitute.
Jane
Unreal deli makes a delicious vegan corned beef! I use Violife provolone like Susan. And a Reuben with coleslaw instead of kraut is typically called a Rachel...
tikcug
uh, isn't this just a swiss cheese sandwich on rye? sacrilegious to call it a reuben without a meaty substitute for the corned beef in the original, such as seitan, tempeh etc.
Patty
You can’t go wrong using Siracha for the hot sauce and adding a slice of roasted red beet in place of the corned beef. A delicious sandwich.
Chris O.
I've used either harissa roasted carrots or roasted beets to sub for meat in this Rueben sandwich. New favorite sandwich at our house.
Cesaera
We make these at home all the time using Tofurkey brand hickory smoked turkey slices, so that there is some kind of other item inside of the sandwich. We also tend to use a refrigerated brand of thousand island dressing rather than making it from scratch.
AmyY
Love this. Sometimes I'll sauté thinly sliced mushrooms with coriander, pepper, and dry mustard or mustard seeds and add those. Great without, but a really hearty and tasty addition.
JDesai
Marinate some tempeh slices in liquid smoke, soy sauce, and a hint of brown sugar and then saute. Slip this into the sandwich for a satisfying mouthfeel, protein, and umami bomb. This is on steady rotation in our veggie home.
Neva
I thought this was delicious. I only had baby Swiss and slices of French bread and I did not cover the pan during browning of the bread - I was afraid that would take away from crispness of the bread. But otherwise, followed as presented. Delicious!
lovely lunch
This was delicious. I made it twice already. The mayo seemed a bit rich so I reduced it and the ketchup to 1 teaspoon each. The hot sauce adds a nice kick.
Ron
There's no reason not to add corned beef or pastrami. A simple way to accommodate different dietary regimes at one table.
jmk
If you miss the protein: Marinate tempeh with a dash or two of as many of these as you have in the house: water, soy sauce, Worcestershire, maggi, cider vinegar, sesame oil, crushed garlic, Montreal steak spice and smoked paprika. Sauté tempeh, and then braise in rest of marinade till cooked down.
Kellygirl
Is anyone confused why this says four servings???
laurabootsy
Sounds a bit crazy, but it works with a slice of jarred roasted red pepper (for flashiness) and a faint schmear of unsweetened peanut butter.
Lisa Tobler
I used to work at a restaurant that made this with tofu. Delicious!
Katie
Delicious and satisfying vegetarian/vegan TEMPEH Reubens have been available at certian delightful restaurants, cafés, and delis for 50+ years now. WHERE IS THE TEMPEH?!! I'm sorry, but this is unacceptable. Why did you think the tempeh was "not needed"? You think we don't need protein? Even a tiny, sedentary person needs like 80 grams of protein a day!!
Colleen
Great sandwich, but why oh why does the nutritional information say it's four servings? It's one sandwich! Who is cutting a sandwich in fourths? It's not the type of sandwich that saves well so it's not like you'd save the rest for later. Just let the sandwich be one serving. It's 460 calories.
Steve
For a meal with a little more substance, I enjoy adding pickled beets before grilling. I heat them first to ensure they are warm throughout.
Leslie
I love this recipe. I never thought I would like it as much as I do. I often don’t cook recipes to a T, however this one I’ve made over a dozen times and always cook it exactly as directed. You will not miss the meat in this. I am not vegetarian, and I may make it with added blackened salmon next. I think that the steps taken in this are what is successful. I love it
KC
I make a similar sandwich with tempeh. I just slice the tempeh into 4 pieces and then slice those 4 pieces in half while laying them flat. I put those slices in tamari for a couple of minutes. Then cook them in olive oil in a pan. I either have those with sauerkraut and mustard or home made coleslaw and ketchup and mayonnaise.
Sue Hagar
Notes are helpful, especially the addition of tempeh. I specifically sought out a vegetarian version of a Rueben because one of our favorite brew pubs makes this with tempeh and it’s fabulous, so we want to see how close we can come to recreating.
Me
Add steamed broccoli and sliced cooked beets
Professor Doom
I'm not sure I would call this a Reuben. I use sliced yellow squash and zucchini, a red pepper slice, and thin tomato slices as filling. Much better
Jason
I make this all the time but sub out the corned beef with bacon or brisket and instead of sauerkraut I use ham.
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