Vegetarian Reuben Recipe
Make Vegetarian Reuben Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Sauce (Russian/Thousand Island-style)
Cabbage & Pickles
Optional garnish / finishing
Method
Sauce (Russian/Thousand Island-style)
- 1
Make the sauce
In a medium bowl whisk together the mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire, hot sauce, paprika, salt, and black pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the rest (at least 15 minutes for flavors to meld).
Cabbage & Pickles
- 2
Quick pickled slaw
Place the thinly sliced cabbage (or coleslaw mix) in a bowl. Add the apple cider vinegar, sugar, salt, and black pepper. Toss thoroughly to combine and let sit for 10–15 minutes, tossing once or twice. This slightly softens the cabbage and quick-pickles it. Drain any excess liquid before assembling.
- 3
Prepare pickles
Slice the dill pickles lengthwise into thin spears or rounds, depending on your preference, and set aside.
Sandwich
- 4
Prep protein
If using smoked tempeh: slice into 1/4-inch strips and optionally marinate briefly in 1 tbsp soy sauce + 1 tsp maple syrup for 10 minutes to deepen flavor. For pre-sliced vegetarian corned-beef substitute use as-is. Heat a skillet over medium and add 1 tsp butter or oil; sear tempeh/slices 2–3 minutes per side until browned and slightly crisp. Remove from skillet and keep warm.
- 5
Assemble sandwiches
Lay out 4 slices of rye bread. Spread a generous tablespoon (about 1.5 tbsp) of the prepared sauce on each slice. Top each with a slice of Swiss cheese, then a layer of the warmed corned-beef substitute or tempeh (about 3 oz per sandwich). Add about 3/4 cup of the quick-pickled cabbage on top of the protein, and arrange 1–2 sliced dill pickles per sandwich. Finish with a second slice of Swiss cheese and close with remaining bread slices (sauce side in).
- 6
Butter and cook
Butter the outside faces of each sandwich evenly (about 1 tsp butter per outside face, or use remaining butter). Heat a large skillet or griddle over medium-low to medium heat. If desired sprinkle 1/4 tsp caraway seeds onto the inside cheese layer before closing for a touch of flavor. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese has melted. If bread browns before cheese melts, reduce heat and cover the pan for 1–2 minutes to help melt the cheese.
- 7
Rest and serve
Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich diagonally and serve hot with any remaining sauce on the side for dipping.