Vegetarian Reuben Sandwich

By Ali Slagle

Published March 14, 2023

Vegetarian Reuben Sandwich
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(1,201)
Comments
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The Reuben sandwich — corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread — has inspired many meat-free versions. Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they’re not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss. The mountain of sauerkraut doesn’t warm long enough to lose its crunch. The specks of pickles and onion in typical Russian dressing become layers in the sandwich. And while the dressing has mayonnaise and ketchup, as usual, it also has coriander and black pepper to evoke corned beef’s brine, plus hot sauce for kick. Because this rejiggered sandwich relies mostly on condiments and pantry staples, this homemade Reuben is within reach any day.

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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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
1,201 user ratings
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Comments

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.

Mary

I make a version with Swiss cheese and lots of kraut that has been drained, rinsed and warmed. dress the sandwich with brown mustard. not a big fan of Russian dressing. it is the rye, Swiss and kraut that I make it for me.

Isabel

A mushroom Reuben is one of the best sandwiches I’ve ever had- although messy!

Paxwolf

I made this for a Jewish Vegetarian. He said it. was a big Wow, Delicious! I used finely chopped fresh coriander .

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