Vegetarian Reuben Sandwiches

By Sheila Wrede | April 14, 2020 | Comments Off on Vegetarian Reuben Sandwiches
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Mushrooms and spinach play the leading role in this flavorful sandwich. Add sauerkraut with caraway seed and a mock Russian dressing made with yogurt and you will think you are eating a Reuben sandwich!

  • To prep

    30 min

  • To cook

    5 min

  • Level

    Easy

  • Servings

    6 - 12

    Russian Dressing

  • 3/4 cups whole milk Greek yogurt
  • 3 tablespoons finely chopped shallot
  • 3 tablespoons finely chopped bread and butter pickles
  • 3 tablespoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • sea salt and ground black pepper

    • Sauerkraut Mixture

  • 3/4 cups drained prepared sauerkraut
  • 1/2 teaspoon caraway seeds

    • Mushroom Mixture

  • 1 plus pounds of chopped Cremini mushrooms
  • 2 tablespoons avocado oil
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 tablespoon brown or coconut sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard or turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon powdered garlic, sea salt and ground pepper

    • Spinach Mixture

  • 5 ounces of baby spinach
  • 2 tablespoons avocado oil
  • 1 clove of garlic

Method

  • Russian Dressing
    Combine whole milk Greek yogurt, shallot, bread and butter pickles, ketchup Worcestershire sauce, paprika, sea salt and ground black pepper. Store in refrigerator for up to 5 days.
  • Sauerkraut Mixture
    Combine drained prepared sauerkraut with caraway seeds
  • Mushroom Mixture
    In a large pan, saute the chopped cremini mushrooms with avocado oil, Worcestershire sauce, brown or coconut sugar, ground coriander, ground mustard or tumeric, paprika, powdered garlic, sea salt and ground black pepper. Can be made 1 day ahead and stored in the refrigerator
  • Spinach Mixture
    In a medium pan, saute the baby spinach in avocado oil and minced garlic. Add small amounts of water to prevent the spinach from sticking to the pan as it reduces. Add sea salt and pepper to taste. Can be made 1 day ahead and stored in the refrigerator.
  • Preparation
    Split the rolls in half horizontally, keeping them attached on one side so they open like a book. Spoon the mushroom mixture and spinach mixture on each roll. Spoon about a 2 tablespoons of the sauerkraut mixture and 2 tablespoons of Russian dressing on each sandwich. Add shredded or sliced cheese of choice (optional). Assembled sandwiches can be stored in the refrigerator up to one day before heating.
    • Using a panini press, press the sandwiches and cook on high about 5 minutes. If using a pan or griddle, turn the sandwich over after about 2 minutes and press down on the sandwich until heated through. Cut the sandwiches in half and serve with salad or veggies with your favorite dip. Recommend white bean dip with garlic, lemon and herbs.