Best Vegetarian Reuben Sandwiches Recipes

VEGETARIAN REUBEN SANDWICH

Vegetarian Reuben Sandwich image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 pound bag sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated
Generous pinch allspice
Salt and freshly ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce or ketchup
Dash hot sauce
1 tablespoon minced fresh chives and/or fresh dill
2 teaspoons capers, chopped
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, optional
12 slices tempeh bacon, optional
1 to 2 tablespoons unsalted butter, room temperature
8 slices rye bread
12 slices dill pickle
2 cups grated Swiss cheese (8 ounces)
Kosher salt and freshly ground black pepper

Steps:

For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
For the Sandwich: Preheat broiler to low.
If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

VEGETARIAN REUBEN SANDWICHES

Vegetarian Reuben Sandwiches image

Dinner ready in just 20 minutes - These rye bread sandwiches are made easily in a skillet using veggies and cheese.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup sliced onion
8 slices (4 1/2x3 1/2 inch) rye bread
1/4 cup reduced-fat Thousand Island dressing
8 strips (2x1 inch) roasted red bell peppers (from 7-oz jar), drained
1/2 cup sauerkraut, drained, rinsed
4 slices (3/4 oz each) fat-free Swiss cheese product
Cooking spray

Steps:

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Remove onion from skillet.
Spread 4 bread slices with dressing. Top each slice with one-fourth of the onion, 2 strips bell pepper, 2 tablespoons sauerkraut and 1 cheese slice. Top with remaining bread slices.
Heat same skillet over medium-low heat. Spray outsides of sandwiches with cooking spray; place sandwiches in skillet. Cook 4 to 5 minutes, turning after 2 minutes, until cheese is melted and bread is toasted.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 5 mg, Fiber 4 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 9 g, TransFat 0 g