Vegetarian Reubens With Russian Dressing: A Delicious Twist on a Classic

There’s something undeniably comforting about a Reuben sandwich. I remember my grandfather always ordering one when we went out for lunch, the tangy sauerkraut and rich dressing creating a symphony of flavors. While I eventually transitioned to a vegetarian diet, that craving for the Reuben’s familiar taste lingered. This vegetarian version, packed with savory spinach, mushrooms, and onions, delivers all the satisfying flavors of the original without missing the corned beef. It’s a testament to how creative and delicious vegetarian cuisine can be.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2
• Dietary Type: Vegetarian

Ingredients

For the Russian Dressing:

• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons chopped capers
• 1 teaspoon chopped pickles or 1 teaspoon relish

For the Sandwiches:

• 3 teaspoons extra virgin olive oil, divided
• 1 small red onion, thinly sliced
• 1 cup sliced mushrooms
• 5 cups baby spinach
• Fresh ground pepper to taste
• 4 slices rye bread
• ½ cup shredded reduced-fat swiss cheese
• ½ cup sauerkraut

Equipment Needed

• Small bowl
• Large nonstick skillet
• Cutting board

Instructions

1. Prepare the Russian Dressing: In a small bowl, whisk together the reduced-fat mayonnaise and ketchup until smooth. Stir in the chopped capers and chopped pickles (or relish). Set aside.
2. Sauté the Vegetables: Heat 2 teaspoons of extra virgin olive oil in a large nonstick skillet over medium-high heat. Add the thinly sliced red onion and sliced mushrooms. Cook, stirring frequently, until the onion is softened, about 4 minutes.
3. Wilt the Spinach: Add the baby spinach to the skillet with the onion and mushrooms. Cook, stirring, until the spinach has wilted, about 1 to 2 minutes. Season with fresh ground pepper to taste.
4. Transfer the Mixture: Transfer the cooked spinach mixture to a plate and set aside.
5. Prepare the Bread: Coat the pan with the remaining 1 teaspoon of extra virgin olive oil and return it to medium heat.
6. Assemble the Sandwiches: Add the rye bread slices to the skillet. Divide the shredded reduced-fat swiss cheese equally among all four slices. Divide the sauerkraut between two of the bread slices and divide the cooked spinach mixture between the other two slices.
7. Cook the Sandwiches: Cook the sandwiches until the cheese has melted and the bread is golden brown, about 4 to 6 minutes. Keep a close eye to prevent burning.
8. Combine the Halves: Transfer the sandwich halves to a cutting board. Divide the Russian dressing between the spinach halves. Carefully place the sauerkraut halves on top of the spinach halves to create the finished sandwiches.
9. Serve: Cut the sandwiches in half and serve immediately.

Expert Tips & Tricks

• Make-Ahead Dressing: The Russian dressing can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together for a more pronounced taste.
• Enhance the Flavor: For a deeper, more umami flavor, consider adding a splash of soy sauce or Worcestershire sauce (vegetarian version) to the spinach mixture while it’s cooking.
• Bread Choice Matters: While rye bread is traditional, feel free to experiment with other breads like sourdough or pumpernickel. Just ensure it’s sturdy enough to hold the filling.
• Cheese Variations: If you can’t find reduced-fat Swiss, Gruyère or provolone are excellent alternatives that melt beautifully.
• Prevent Soggy Bread: To avoid a soggy sandwich, make sure the spinach mixture is not overly wet before adding it to the bread. Drain off any excess liquid.
• Crispy Bread Tip: Lightly buttering the outside of the bread before grilling will help it achieve a golden-brown, crispy crust.
• Spice It Up: Add a pinch of red pepper flakes to the spinach mixture for a subtle kick of heat.

Serving & Storage Suggestions

Serve your Vegetarian Reubens immediately while they are warm and the cheese is melted. They pair perfectly with a side of coleslaw, potato salad, or a dill pickle spear for that classic deli experience.

Leftover sandwich halves can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can pan-fry them again until warmed through and the cheese is melted, or microwave in short bursts. Note that reheating may affect the texture of the bread, making it slightly less crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	386.7 kcal	N/A
Calories from Fat	144 g	37%
Total Fat	16 g	24%
Saturated Fat	3.3 g	16%
Cholesterol	16.8 mg	5%
Sodium	1082.6 mg	45%
Total Carbohydrate	43.7 g	14%
Dietary Fiber	7.2 g	28%
Sugars	7.7 g	N/A
Protein	18.9 g	37%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Reuben: To make this recipe vegan, use vegan mayonnaise, vegan cheese, and ensure your rye bread is vegan-friendly (some contain honey).
• Gluten-Free: Use gluten-free rye bread for a gluten-free version.
• Spicy Reuben: Add a drizzle of sriracha or a few dashes of hot sauce to the Russian dressing for a spicy kick.
• Different Greens: Swap the spinach for kale or chard for a different nutritional profile and flavor.
• Tempeh Reuben: Add sliced, pan-fried tempeh to the sandwich for a boost of protein and a meatier texture.
• Grilled Portobello: Substitute the spinach and mushroom mix with a marinated and grilled portobello mushroom for an even heartier sandwich.

FAQs (Frequently Asked Questions)

Q: Can I use regular mayonnaise instead of reduced-fat?

A: Yes, you can use regular mayonnaise if you prefer, but it will increase the fat content of the dressing.

Q: Can I make the Russian dressing without capers?

A: While capers add a distinctive briny flavor, you can omit them if you don’t have any on hand. Consider adding a bit more chopped pickle or relish to compensate.

Q: Can I grill the sandwiches instead of pan-frying them?

A: Absolutely! Grilling the sandwiches will give them a smoky flavor and crispy grill marks. Just be sure to watch them carefully to prevent burning.

Q: What’s the best way to keep the sauerkraut from being too sour?

A: Rinsing the sauerkraut before adding it to the sandwich can help mellow out its sourness. You can also sauté it briefly in the pan with the onions and mushrooms.

Q: Can I prepare the entire sandwich ahead of time and then cook it later?

A: While you can assemble the sandwich ahead of time, it’s best to cook it immediately to prevent the bread from becoming soggy. If you need to prep in advance, keep the components separate and assemble just before cooking.

Final Thoughts

This Vegetarian Reuben is a delicious and satisfying way to enjoy a classic sandwich without the meat. The combination of tangy sauerkraut, savory spinach and mushroom filling, and creamy Russian dressing is truly irresistible. I encourage you to give this recipe a try and share your own variations and feedback. Consider pairing it with a crisp, refreshing salad or a hearty bowl of tomato soup for a complete and comforting meal. Enjoy!