Vegetarian Reuben Recipe

Make the dressing: in a small bowl combine mayonnaise, ketchup, Dijon mustard, vegetarian Worcestershire, smoked paprika, apple cider vinegar, and hot sauce (if using). Whisk until smooth and season with salt and black pepper. Taste and adjust: more vinegar for brightness, more mayo for creaminess, or more hot sauce for heat. Set aside.

Prepare sauerkraut

Place the sauerkraut in a fine-mesh sieve and press or squeeze to remove excess liquid. If your sauerkraut is very salty or sour, rinse briefly under cold water, then squeeze dry again. Pat dry with paper towels.

Butter bread

Spread softened butter evenly on one side of each rye slice. The buttered sides will be the outsides that contact the skillet for browning.

Build sandwiches

Place four slices of rye on a work surface, butter side down. Spread about 1 tablespoon of the Russian dressing on the unbuttered side of each bottom slice. Top each with 2 oz (about half of the 8 oz) of sliced beet pastrami or smoked tempeh (divide evenly), then distribute the drained sauerkraut evenly across the four sandwiches (about 1/2 cup each). Place one cheese slice over the sauerkraut, then top with the remaining bread slices, butter side up.

Cook sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place two assembled sandwiches in the skillet (do not overcrowd). Cook gently for 3–5 minutes per side until the bread is deep golden brown and crisp and the cheese is melted. To encourage melting, cover the pan with a lid for 1–2 minutes toward the end of cooking or press lightly with a spatula. Reduce heat if bread is browning too quickly before cheese melts. Transfer cooked sandwiches to a cutting board and let rest 1 minute before slicing. Repeat with the remaining two sandwiches.

Slice each sandwich on the diagonal into halves and serve immediately with dill pickles and potato chips, and extra Russian dressing on the side if desired.