⅔cupsauerkrautI like a red cabbage sauerkraut but choose your favourite
2slicesvegan cheese
3dill picklessliced
Instructions
For the Russian Dressing
To make the Russian dressing combine all ingredients in a bowl and stir to combine.
For the Mushrooms
Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds.
Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.
To Assemble the Sandwich
To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Place a slice of cheese on one of the slices for each sandwich. Grill until lightly toasted on one side only. Don't flip the bread - you'll never get that cheese off the grill!
Once the bread is toasted on one side, remove it from the pan and smear the unbuttered side of one (the one without the cheese) with a good dollop of the dressing before following with a generous handful of the mushrooms. Add the sauerkraut and slices of the dill pickle before popping the other slices of toasted bread on top...that's the one with the cheese ;-)
You can return the whole sandwich to the pan if you like and lightly grill until warmed through.
Serve immediately.
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Notes
Reuben TipsChoose your bread. Use a good quality rye bread to add flavour to the sandwich.Drain the sauerkraut. Drain as much liquid from the sauerkraut as you can or the sandwich will be soggy - nobody wants that. If you don’t like sauerkraut, you can use vegan coleslaw instead.Pile it up. Stack up your ingredients good and hight for the ultimate Reuben bite.
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