Vegetarian Beet Reuben Sandwich - Delish Knowledge (2024)

Vegetarian Reuben with beets! You’ve gotta try this creative sandwich. Homemade Thousand Island dressing, Swiss cheese, quick pickled beets, sauerkraut on rye bread.

Oh man, have I got the sandwich for you. This vegetarian Reuben sandwich is so knock-your-socks-off delicious, I can’t wait for you to try it!

Two pieces of rye bread hold together perfectly pickled beets, punchy sauerkraut, melted swiss cheese and homemade thousand island inspired spread. It’s possibly the furthest thing from a classic Reuben, but it’s so yummy and perfect that it might just top the original. At least, in my mind. I’ve never actually had a traditional Reuben sandwich but who cares? The combination of flavors is so amazing; it doesn’t really matter what you call it.

We’ve been eating this one on repeat for the last few weeks and haven’t gotten sick of it yet. Sometimes I add in slices of my homemade tempeh bacon for extra protein and a more filling sandwich.

I’m including my recipe for my quick pickled beets though I’ll be honest and share that I’ve also made this one with jarred sliced pickled beets.

If you love beets, then you must try this sandwich. Extras are great in salads as well! Here’s how to make them.

How to make my quick pickled beets

To make my pickled beets for this vegetarian reuben, you’ll need:

• One small beet, peeled, trimmed and thinly sliced
• 1 minced shallot
• 1/2 cup red wine vinegar
• 1 1/2 cup water
• 1/2 teaspoon caraway seeds (optional, for more rye flavor)

You’ll want to slice the beets fairly thin and uniform so they cook evenly. Add all of the ingredients together in a saucepan and simmer over low heat until the beets are tender. Depending on how thick they are, it will take anywhere from 30-60 minutes to cook through and become fork tender.

While the beets are cooking, make the Russian inspired dressing. I say inspired as it’s similar but not exactly the same as traditional Russian dressing. Whisk together 1/4 cup mayo of choice, 3 tablespoons chopped dill pickle (or relish) and 3 tablespoons of ketchup. I often throw in a dash or two of hot sauce, but that’s totally optional. Season to taste with a little salt and pepper if desired.

After you’ve made the dressing and pickled beets, the rest of the sandwich comes together very easily. To finish, you’ll need:

• 8 slices rye bread or marbled rye bread (my pick!)
• 8 slices of swiss cheese (or other cheese, see below)
• 1 cup sauerkraut (liquid drained)

How to make this a vegan reuben sandwich

As written, this recipe is vegetarian but very easy to make vegan by choosing your favorite vegan cheese and vegan mayonnaise. I highly recommend the Chao brand for their sliced cheese, it tastes great and the cheese melts!

Instructions for how to make this vegetarian reuben sandwich

Once the beets and dressing sauce is made, the sandwiches come together in just minutes.

Spread a slice of bread with the dressing, then add a slice of cheese, 5-7 slices of beet, ~1/4 cup of sauerkraut and another slice of cheese. Top with another slice of bread spread with the mayo mixture. Repeat with the rest of the sandwiches (bread, mayo, cheese, beets, sauerkraut, cheese, mayo, bread) until you’ve prepped 4 sandwiches.

Heat 1 tablespoon of butter or olive oil (or cooking spray) in a large skillet over medium heat. Add the sandwiches and let cook until crispy, golden brown and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding a little more butter if needed.

Slice in half and enjoy warm! We’ve been loving this one for easy dinners, especially alongside sweet potato fries or a simple salad.

More Delicious Sandwich Recipes:

• Smoky Miso Maple Tofu Sandwich
• Tempeh Bacon BLT Sandwiches
• Jackfruit BBQ Sandwiches with Grilled Pineapple
• Chickpea Salad Sandwich
• Lentil BBQ Sandwich with Apple Slaw
• BBQ Tofu Sliders

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations and your feedback helps others. Happy cooking!

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This recipe was originally published in 2018 and updated in 2022.