Vegan Reuben Sandwich
Sautéed spiced mushrooms, homemade red cabbage sauerkraut, Russian dressing and pickles pack a flavour punch in this Reuben Sandwich.
Servings: 3
Calories: 596kcal
Equipment
- 1 fry pan
- griddle pan or fry pan to toast the sandwich
Ingredients
Russian Dressing
- ½ cup vegan mayonnaise 125 ml
- 1 tablespoon chilli sauce 20 ml
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped dill pickles
- 1 teaspoon sweet paprika
Mushrooms
- 200 grams mixed mushrooms - I used Pine and Swiss
- 1 tablespoon olive oil to fry
- 1 garlic glove finely chopped
- ½ teaspoon mustard seeds
- ¼ teaspoon fennel seed
- pinch sea salt
Sandwich
- fresh dill to serve
- 6 slices rye bread
- 1 tsp vegan butter
- ⅔ cup sauerkraut I like a red cabbage sauerkraut but choose your favourite
- 2 slices vegan cheese
- 3 dill pickles sliced
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.
Notes
Reuben Tips
Choose 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.
Nutrition
Calories: 596kcal | Carbohydrates: 59g | Protein: 9g | Fat: 34g | Saturated Fat: 4g | Sodium: 853mg | Potassium: 724mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1890IU | Vitamin C: 80.8mg | Calcium: 123mg | Iron: 4.2mg
