An easy-to-make, over-the-top flavorful sauerkraut sandwich, this Vegetarian Reuben Sandwich features roasted beets, a tangy Russian dressing slathered over rye or sourdough bread topped with Swiss cheese and kraut! With a little meal prep, this sandwich comes together in about 15 minutes.
For a vegan version, try my Roasted Beet and Sauerkraut Sandwich. This veggie reuben is vegetarian, easily vegan and gluten free when made with gluten free bread. [ watch recipe VIDEO on the recipe card below]
⭐️⭐️⭐️⭐️⭐️ Review: “INSANELY DELICIOUS!!! I have been craving a reuben and stumbled on this recipe. This is WAY better than any reuben I have had in a restaurant.” ~ Teresa
A Vegetarian Reuben Sandwich Obsession
I’m completely smitten with this sauerkraut sandwich. I mean, shall I say, obsessed? I never thought in my meat-eating days I’d one day be enjoying a sandwich made with roasted beets. But here we are!
The best sandwiches are vegetarian and vegan, anyway, so I’m thrilled to find veggie packed sammies on the menu at when I visit a sandwich shop.
It was at The Greenbank Pantry, Whidbey Island, where I discovered the holy grail of a Vegetarian Reuben Sandwich on a cold rainy day on the way down to the Farmers Market. It’s like remembering your first kiss, or first car. This sauerkraut sandwich is everything I want it to be! A triumph.
This Veggie Reuben Is:
- Super simple to Whip Up
- Hearty and Satisfying
- Meal Prep Ready
- Tangy, Saucy and Flavorful
All About the Sauce!
It’s similar to a Russian sauce, somewhat like Thousand Island but different because it’s a bit spicy. Now, another Russian dressing sauce I’ve tried incorporated horseradish, but I like the flavor of Sriracha more-so for this recipe. Best of all, it’s made pretty much with pantry staples.
In a small bowl, whisk all the ingredients together. It lasts a long time in the fridge, so you can have it on the ready when your sandwich cravings call.
- Dijon Mustard – adds a salty, vinegary flavor.
- Sriracha – offers a just a hint of spice. Add more or less to taste.
- Mayo – for an egg free Russian Dressing use vegan mayo – I like Follow Your Heart.
- Black Pepper – for more spice and interest.
- Ketchup – adds a little sweet and richness.
- Dill Pickles – for crunch and that pickle flavor we crave!
- Worcestershire Sauce – look for a vegetarian and vegan variety. I like Annie’s and The Wizzards.
About the Key Ingredients
With just a few simple ingredients, veggie reuben nirvana is right here.
- Really good bread. Go for a sturdy sourdough rye or a Seedy Sourdough. The sturdier, the better so that the sandwich stands up to the moist layers of ingredients.
- Roasted Beets, sliced thin. They add texture, structure and sweetness to this sammie. I have a super simple beet roasting method if needed.
- Sauerkraut. I like homemade with caraway seeds. For prepared kraut, look for Pickled Planet or Bubbies.
- Swiss Cheese. Adds melty texture and sharp flavor. I’ve also made this sammie with Gruyere or Emmental with good results.
- The Sauce adds sweetness, moisture, dill pickle flavor with a bit of spice. It MAKES THE SANDWICH!
At a Glance: How to Make The Vegetarian Reuben Sandwich
Meal prep the sauce and beets to make this sandwich in under 15 minutes! Grill it in a cast iron skillet or broil it in a toaster oven.
- First, brush the skillet with olive oil. Lay both pieces of bread in the skillet and schmear both sides with sauce.
- Second, lay a slice of cheese on each side of the bread, over the sauce.
- Third, top one side with sliced beets. Stack em’ high or keep em’ low.
- Next, top with drained kraut.
- Last, turn the heat on and toast with the lid on for 4-5 minutes or until the cheese is melted, then put the sandwich together.
An alternative to the stovetop and for a no-oil added sammie, place assembled veggie Reuben sandwiches, open-faced, in a toaster oven and switch on the broil setting. They come out perfect every time! Share toasty warm with a side salad or simple soup.
Traci’s Tips
- Make it Gluten Free: Find your favorite gluten free bread and whip this up in no time! You may like my Gluten Free Sourdough Bread.
- Make a Vegan Reuben Sandwich: simply leave the Swiss cheese off and be sure to use vegan mayo. I like Follow Your Heart – Vegenaise.
- Meal Prep? Yes please! Make the sauce and roast the beets ahead. It takes about an hour to roast and peel beets, but they can be done up to three days in advance. The sauce can last for weeks in the fridge.
Vegetarian Reuben Sandwich with Roasted Beets
Ingredients
For the Russian Dressing (makes about 1/2 C – enough for about three sandwiches):
- 4 tablespoon Mayo I like Vegenaise
- 2 1/2 teaspoons Ketchup
- 1 teaspoon Sriracha add an extra 1/2 tsp for more spicy
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Vegan Worcestershire Sauce I like Wizards or Annies
- 1/8 teaspoon Ground Black Pepper
- 2 tablespoon Dill Pickles chopped fine
For the Sandwich:
- 2 Slices of Sourdough Bread Rye or Seeded Sourdough
- Russian Dressing recipe above
- 1 Slice Swiss Cheese cut to fit the bread (optional)
- 1 – 2 Medium Roasted Beets peeled and sliced thin
- 3-4 Tablespoons Sauerkraut drained
Instructions
For the Russian Dressing (sauce):
- In a small lidded container add the mayo, ketchup, Sriracha, dijon, Worcestershire, pepper and dill pickles. Whisk to evenly distribute the ingredients. Lid and store in the refrigerator for up to two weeks.
For the Sandwich:
- Make it in a skillet or broil the sammie in the oven (no oil required). A. In a Skillet: Lightly brush a cast iron skillet with olive oil. Place two pieces of bread in the pan and slather each side with the sauce. Over the sauce on each side of the bread, add a slice of Swiss cheese if using. Top one side with beet slices, pile them high if desired, then top the beets with sauerkraut.Turn the heat onto medium and lid the pan. Toast for 4-5 minutes until the cheese is melted and/or the beets are warm. Remove from heat and put the sandwich together. Share right away. ORB. In the Oven: Slather each side of bread with the sauce. On each side of the bread, add a slice of Swiss cheese if using. Top one side with beet slices, pile them high if desired, then top the beets with sauerkraut.Place both sides in the oven (I use a toaster oven) under the broiler and broil for 4-5 minutes OR until the cheese is melted and/or the sandwich is warmed through. Remove from oven and put the sandwich together. Share right away.
Very delicious! I will make this sandwich again.
Hooray! Thank you for your note, Kristin!
INSANELY DELICIOUS!!! I have been craving a reuben and stumbled on this recipe. This is WAY better than any reuben I have had in a restaurant.
Best news ever, Teresa! This is one of my most favorite sandwiches ever. Who knew beets could pull this off?! Thank you for your note!
So good! I thought I would be the only one eating it, but everyone loved the sandwich, and actually requested a repeat! My husband and son are kind of obsessed with getting enough protein, any suggestions of sides or add ons? This doesn’t seem to have that much protein – right? Thank you!
Yay! SO happy you and family are enjoying the sammie, Maggie. Thank you for your note. I’m not sure what could be added to the sandwich itself without changing the flavor profile. A side salad to suit dietary needs would be a tasty accompaniment!
Thanks, I think a quinoa salad should work! And of course the cheese on the sandwich adds protein!
Writing this while I’m eating it… this is the best sandwich I’ve ever eaten and all made from ingredients that I already had!
Best news ever, Alex! Thank you for your note and giving the sammie a go! It’s such a nice surprise!
This was delightful! Wonderful combo of flavors. I used a loaf of sourdough that I had made for the bread. I will definitely make again. Thank you!
Ooooh on homemade sourdough… the best! Thank you for your note, Donna. So excited!
Still one of my favorites!
SO excited! Thank you for your note, and five star rating! Day made :D!
I made this sandwich for my sister-in-law and myself. Neither of us are vegetarians, just trying to incorporate more vegetables for our health. This sandwich is a flavor bomb with the sauce and you will not miss the meat one bit. Delicious!!!
Hooray for more veggies and a tasty sandwich, Denise! Thank you for your note and giving the Reuben a go – day made!
I have a question. Would canned beets work well for this?
Looks really good.
Hi Mary Ann, thank youuu! As long as the beets are cooked, peeled and tender, they’ll be fine. I hope you enjoy the sandwich!
Yes~Genius! What a satisfying, beautiful, healthy, revelation of a sandwich! Thank you so much.
Hooray!! So happy you’re enjoying the sammie Michele! 🙌🏻 Thank you for your note and review.
Absolutely delicious and quick and easy!
Thank you for your note and star rating, Kim! Day made!!
This is a favorite. I use beets but also have marinated tempeh and air fried it for a change of pace. I had cheddar which worked out well as a substitute. Still using jar sauerkraut but am inspired to make my own next time.
Hi Carolyn! Thank you for your note and sharing your tips about marinated tempeh – air fried sounds delish! We started making homemade sauerkraut about three years ago using a water mote system and it’s a total sauerkraut game changer. It’s super easy to do, too!
What is “water mote” system?
Hi Michele… it’s a ceramic crock with a lid that sets in a mote of water, which you keep filled while fermenting to form an airtight seal. The gasses can escape through the water.
This was great!
We get a package of Zingerman’s Ruben sandwiches to make every year from my in laws. They are so good, but I’m trying to eat vegetarian and so could hardly wait to try this recipe.
The whole family loved your version of the Rueben, and this is going into the collection of recipes to make for friends when they are finally able to come over again.
Hi Karen! So happy to hear and a win-win for the fam! Thank you for coming back and leaving a note. Here’s to more veggie Reubens!
I made this sandwich with sweet potato instead of beets, and it was delicious! I definitely be making it again when I’ve got beets !
Hi Nicole! Oh my! Sweet potatoes?! That sounds amazing! I’ve gotta give it a go. Thank you for sharing your tip. I hope you enjoy it too with the beets (I just made a few of these this weekend!).
Wow, what a fantastic sandwich! Reubens are one of the last remaining meat-based foods that I eat but I decided to look for a vegetarian version (all the while feeling pretty skeptical). My wife and I both loved it, thanks!
Glad I found your site, there are so many more recipes that sound appealing.
Hi Joe! Thank you for your note and giving the recipe a go! SO happy to hear you’re enjoying the recipe and that you found a veggie reuben to love! Who knew beets on a sammie could be so satisfying! :D
Used this recipe but substituted fresh avocado slices for the beets. We were trying to duplicate an avocado Reuben we ate at a deli once. It was delicious with the avocado. Sauce used here is wonderful.
We enjoyed this wonderful creation and will certainly make again. Thank you!
SO happy to hear, Chad! Thank you for coming back and leaving a note.
There is something so satisfying about a grilled sandwich on really good bread. You had me at roasted beets with this one and the sauce sounds like it could easily become a favorite in my house. So nice of The Greenbank Pantry to share the ingredients with you!