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Vegetarian Reuben Sandwich

Savory Vegetarian Reuben Sandwich You'll Crave Again and Again

A delicious Vegetarian Reuben Sandwich that transforms the classic recipe into a plant-based marvel with marinated aubergine and tangy sauerkraut.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 2 sandwiches
Course: Dishes
Cuisine: Vegetarian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup water
  • 2 tablespoons soy sauce use tamari for gluten-free
  • 1 teaspoon beetroot powder substitute with red food coloring if needed
  • 1 tablespoon minced garlic freshly minced for better aroma
  • 1 pinch black pepper adjust to spice preference
For the Sandwich
  • 1 medium aubergine (eggplant) slice thin for best texture
  • 4 slices rye bread classic choice offering nutty flavor
  • 4 slices Swiss cheese opt for vegan cheese to keep it plant-based
  • 1 cup sauerkraut check for gluten-free options
For the Dressing
  • ¼ cup mayonnaise swap for vegan mayonnaise for a dairy-free version
  • 2 tablespoons ketchup adjust based on taste
  • 2 tablespoons minced onion use shallots for a milder taste
  • 2 tablespoons dill pickles chop finely for even distribution
  • 1 dash hot sauce adjust to your spice tolerance

Equipment

  • Griddle Pan
  • Medium bowl
  • Small Bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Preparation
  1. In a medium bowl, mix together the marinade ingredients. Whisk until fully combined.
  2. Slice aubergine and marinate it for at least 30 minutes.
  3. Prepare the Russian dressing by combining all dressing ingredients in a small bowl. Stir well.
  4. Preheat a griddle pan over medium heat, and grill the marinated aubergine for about 3 minutes on each side.
  5. Toast two slices of rye bread until golden brown, about 2-3 minutes per side.
  6. Assemble the sandwich by spreading Russian dressing, stacking ingredients, and adding cheese.
  7. Grill the assembled sandwich on the griddle pan for about 2 minutes until the cheese melts.
  8. Remove sandwich, cut in half, and serve immediately.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 900mgPotassium: 700mgFiber: 9gSugar: 6gVitamin A: 100IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Perfect for busy weekdays, and easily adaptable with different breads or fillings. Store leftovers in an airtight container for up to 2 days.

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