Vegetarian Reuben Sandwich

Total Time:
50 min
15 min
35 min

4 servings

  • Sauerkraut:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 pound bag sauerkraut, drained and rinsed
  • 1 sweet apple, peeled, and grated
  • Generous pinch allspice
  • Salt and freshly ground black pepper
  • Russian Dressing:
  • 1/4 cup mayonnaise
  • 1 tablespoon chili sauce or ketchup
  • Dash hot sauce
  • 1 tablespoon minced fresh chives and/or fresh dill
  • 2 teaspoons capers, chopped
  • 1 teaspoon freshly squeezed lemon juice
  • Sandwiches:
  • 1 tablespoon extra-virgin olive oil, optional
  • 12 slices tempeh bacon, optional
  • 1 to 2 tablespoons unsalted butter, room temperature
  • 8 slices rye bread
  • 12 slices dill pickle
  • 2 cups grated Swiss cheese (8 ounces)
  • Kosher salt and freshly ground black pepper
  • For the sauerkraut:
For the sauerkraut:
  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.

For the Russian dressing:
  • Mix all the dressing ingredients together, cover and refrigerate until ready to use.

For the Sandwich:
  • Preheat broiler to low.

  • If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.

  • Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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4.8 15
Well, I didn't have any mayo so couldn't make the sauce - BUT - this was the most mouthwatering Reuben I've ever had! I also used pickled red onions in addition to the pickles.  item not reviewed by moderator and published
Delicious - and filling. Loved it without the pickles. Although i love pickles it was better without. Used tofurky brand peppered "meat" and no one missed the pastrami. Plus it costs about half as much. item not reviewed by moderator and published
My family loved this! I added corned beef for my meat loving family and enjoyed tempeh on mine....although I could've left that off, and as said before..."not missed it". My boys ate the sauerkraut w/o complaints. That is enough for me! Will double the Russian dressing next time. item not reviewed by moderator and published
It was really delicious and easy. I didn't use tempeh bacon, but i didn't even miss having any meat on the sandwich. My husband said it tasted as good as a restaurant sandwich! item not reviewed by moderator and published
Delish. i made this for my generally meat-eating family and it was a total hit! :-) item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
Were vegetarians and I made this for a Sunday dinner and everybody loved it. Its a keeper :-) item not reviewed by moderator and published
This was very good! My husband who never liked meat-based reubens loved this vegetarian version. I will definitely make this recipe again! item not reviewed by moderator and published
Wanted yummy sandwiches for our Oscar party. Made this on marble rye with seitan cooked in Earth Balance and Olive Oil w/ salt and pepper (instead of the tempeh bacon). No capers or pickles in our kitchen - left them out. Loved the sauerkraut - great idea to make it this way. Need butter to be pretty soft when spreading on the bread - to get a nice thin coat. Also was limited to using dried herbs - will use fresh next time if I can. Will definitely have this again. Yum! item not reviewed by moderator and published
I was skecptical of this receipe given I had no idea what a Reuben is supposed to taste like, and I still don't, but this sandwich is good! I used Morningstar Veggie bacon rather than their suggestion and the listed ingredients, while pricey, actually served to make six sandwiches with ease, not four. I would say with the sourkrat, you definitely don't need to add pickels, that was a bit too much vinegar. item not reviewed by moderator and published
I loved this sandwich; it tasted like it was straight from the dli. easy and great. I added turkey bacon, which was the perfect touch item not reviewed by moderator and published
We enjoyed this sandwich! It was easy to make and had wonderful, with complex flavors. Make sure to drain and cook all the fluid off the sauerkraut. item not reviewed by moderator and published
This sandwich is delicious! There are a few steps to get through but the second time I made it - much easier. The flavor is outstanding. My husband and I have added it as one of our regular weekday meals. Even if you don't use the tempeh it's still just great. Add a quickie salad and it's a huge meal. Our trouble is trying to not stuff ourselves. It also holds as a leftover for tomorrow"s lunch. item not reviewed by moderator and published
I had something similar in a restaurant and was trying to replicate it--this recipe was just about right on. Great flavors, excellent way to serve up some tempeh. I loved the Russian dressing, but made a double batch to load it on the sandwiches. item not reviewed by moderator and published
The taste of the sandwich was good - many different levels of flavor. I would recommend not broiling the sandwich, rather grill them for a crisper texture. The broiler tended to leave the bread soggy. item not reviewed by moderator and published

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