Reuben Vegetarian Sandwich

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A tasty and delicious sauerkraut sandwich with roasted beets! This Reuben Vegetarian Sandwich features roasted beets, a spicy Russian dressing topped with rye bread topped with Swiss cheese, and kraut! The food is also prepared. This recipe is vegetarian, easily vegan, and gluten-free when made with gluten-free bread.

A vegetarian obsession with Rubén's sandwich

I am completely in love with this sauerkraut sandwich. I mean, should I say?

As a child, I did anything to avoid my sauerkraut-loving parents at dinner when I smelled simmer on the stove. The scents emanating from the kitchen will literally knock me unconscious! It's funny how our taste buds ripen overtime. Once repelled by the humble fermented cabbage, now I look for it, looking for new ways to enjoy it. Sauerkraut is absolutely fabulous and best of all, it's loaded with good probiotics for us!

This sandwich is a riff on my original beet sauerkraut sandwich. But I didn't find out how different the flavor of that recipe is from this new version until a midway pit stop on Whidbey Island at a historic store called A Few Years Ago, this store came under new ownership. As a new offer, they make fresh bread every day and make creative sandwiches that include vegan and vegetarian sammies (!!).

It was where I discovered the holy grail of a Reuben vegetarian sandwich on a cold and rainy day on the way to the Bayview Farmers Market. It's like remembering your first kiss or your first car. This sauerkraut sandwich is everything I want it to be! Full of flavor, slightly sweet, spicy, full of crisp but tender vegetables and a sauce that sent me to the moon! A triumph

The sauce

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

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The sauce, Alex told me, is similar to a Russian sauce, something like Thousand Island but different because it is a little spicy. Now, another Russian dressing sauce I tried incorporated horseradish, but I like the Sriracha flavor better, so for this recipe. Best of all, it's made with pantry staples.

In a small bowl, mix all the ingredients. It lasts a long time in the fridge, so you can have it ready when your sandwich cravings request. This is what you will need:

  • Dijon mustard
  • Sriracha
  • May – For a Russian vegan dressing use vegan mayonnaise – I like Follow Your Heart
  • Black pepper
  • Ketchup
  • Pickles
  • Worcestershire sauce – vegetarian and vegan

Ingredients for a vegetarian "Reuben Sandwich"

With just a few simple ingredients, veggie reuben nirvana is here. Here is what you will need to prepare them:

  • Very good bread. Choose a solid rye sourdough or poor quality sourdough.
  • Roasted beets, thinly sliced. I have a super simple beet roasting method if necessary.
  • Sauerkraut. I like Pickled Planet or Bubbies
  • Swiss cheese

How to Make a Vegetarian Ruben Sandwich

Prepare the sauce and the beets to make this sandwich in less than 15 minutes! Roast it in a cast iron skillet or roast it in a toaster oven. Either way, enjoy this hot toasted reuben vegetable with or without the Swiss. Here's how to do it:

  • First, brush the pan with olive oil. Place both pieces of bread in the pan and mix both sides with the sauce.
  • Second, place a slice of cheese on each side of the bread, over the sauce.
  • Third, cover one side with sliced ​​beets. Stack them high or keep them low.
  • next, top with drained kraut.
  • Latest, light the fire and toast with the lid on for 4-5 minutes or until the cheese is melted.

Share warm toast with a simple salad or soup.

Some recipe notes

  • Make it gluten free: Find your favorite gluten-free bread and prepare this in no time!
  • Make a vegan sandwich– Just drop the Swiss cheese and be sure to use vegan mayonnaise. I like Follow Your Heart – Vegenaise.
  • Meal preparation? Yes please! Prepare the sauce and grill the beets on the front. It takes about an hour to roast and peel the 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

  • Vegetable panini and goat cheese
  • Portobello barbecue sandwiches
  • Pressed Italian sandwich with olive tapenade
  • Grilled cheese sandwich with sage and sage pesto
  • Chickpea Sandwich Broken Pepper without Cheese

Reuben Vegetarian Sandwich

A tasty and delicious sauerkraut sandwich with roasted beets! This vegetarian Ruben sandwich features roasted beets with a spicy Russian dressing topped with rye bread, topped with Swiss cheese and kraut! Food is prepared too! This recipe is vegetarian, easily vegan, and gluten-free when made with gluten-free bread. The time below does not include the time for roasting beets, approximately one hour. Preparation time 15 minutes Cook time 5 minutes Total time 20 minutes Course: Dinner, Lunch Cuisine: American Servings: 1 Sandwich Calories: 312 kcal

Ingredients

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

  • 4 tablespoons May I like Vegenaise
  • 2 1/2 teaspoons tomato sauce
  • 1 teaspoon of Sriracha add 1/2 extra teaspoon to get spicier
  • 1/2 teaspoonful of Dijon mustard
  • 1/2 teaspoon vegan Worcestershire sauce I like magicians or Annies
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons finely chopped pickled gherkins

For the sandwich:

  • 2 slices of rye bread or seedless sourdough
  • Russian dressing recipe above
  • 1 slice of Swiss cheese cut to fit bread (optional)
  • 1 – 2 medium roasted beets, peeled and thinly sliced
  • 3-4 tablespoons sauerkraut, drained

Instructions

For the Russian dressing (sauce):

  • In a small container with a lid, add the mayonnaise, tomato sauce, Sriracha, dijon, Worcestershire, pepper and dill pickles. Whisk to evenly distribute ingredients. Cover and store in the refrigerator for up to two weeks.

For the sandwich:

  • Put it in a pan or roast the sammie in the oven (no oil required). A. in a frying pan: Lightly brush a cast iron skillet with olive oil. Put two pieces of bread in the pan and spread each side with the sauce. Over the sauce on each side of the bread, add a slice of Swiss cheese if you use it. Cover one side with beetroot slices, stack them well if desired, then coat the beets with sauerkraut. Light the fire in the middle and cover the pan. Toast for 4-5 minutes until the cheese melts and / or the beets are hot. Remove from the heat and put the sandwich together. Share immediately. ORB. in the oven: Spread each side of the bread with the sauce. On each side of the bread, add a slice of Swiss cheese if you use it. Cover one side with beetroot slices, stack them well if desired, then coat the beets with sauerkraut. Place both sides in the oven (I use a toaster oven) under the grill and broil for 4-5 minutes OR until the cheese is melted and / or the sandwich is heated. Remove from oven and put sandwich together. Share immediately.

Notes

Recipe inspired by The Greenbank Pantry.

Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.

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

Reuben Sandwichvegetarian

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