Vegan Reuben Sandwich Recipe
The real reason to own a skillet: this next-level Vegan Reuben. Crunchy grilled rye, layers of savory, smoky vegan corned beef, gooey provolone, and a tangy Russian dressing that does not miss. It’s crispy, it’s messy, it’s glorious—it checks every box on the “ridiculously satisfying sandwich” list. And yes, you do need one. Immediately.
Servings: 2 sandwiches
Calories: 1066kcal
Cost: $11
Equipment
Ingredients
For the Russian dressing:
- 4 teaspoons grated onion
- 1 tablespoon pickle finely minced
- ¼ cup vegan mayonnaise
- ¼ cup vegan sour cream
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon sriracha
For the Sandwich:
- 2 teaspoons olive oil
- ½ cup onion sliced
- ¾ cups sauerkraut drained
- 2 tablespoons vegan butter
- 4 slices rye bread seeded or marbled
- 4 slices smoked vegan provolone
- ¼ lb. vegan corned beef very thinly sliced
- 4 gherkins optional
Instructions
- In a bowl, combine the grated onion, minced pickle, vegan mayonnaise, vegan sour cream, ketchup, horseradish, and sriracha. Stir until smooth and well mixed.
- Heat the olive oil in a skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until soft and lightly golden. Add the drained sauerkraut and cook for 2-3 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
- Heat a skillet over medium heat. Spread the vegan butter on one side of each slice of rye bread. Place two slices of bread, buttered side down into the hot skillet and grill for 2 minutes until grilled and golden.
- Spread half of the Russian dressing on each slice, then layer with the vegan corned beef. Divide the sauerkraut mixture evenly over the corned beef.
- Place the remaining two slices of bread in the pan, buttered side down, and spread the remaining Russian dressing on top. Place the smoked vegan provolone over the dressing. Cover the pan and cook for 2 minutes until the cheese melts and the bottom of the slices are golden brown.
- Carefully place the cheese-topped bread over the assembled halves to complete the sandwiches.
- Slice in half and serve with gherkins, if using.
Notes
🥬 Kraut Control:
Nobody wants a soggy Reuben. Give your sauerkraut a good squeeze before adding it to the sandwich—it keeps things crisp, not sloppy.
🍳 Fryday, I’m in Love:
Give vegan corned beef a quick steam, pan-fry, or microwave zap before assembling for a warm, juicy bite.
🧈 We Rye-ot:
Spread that vegan butter directly on the rye bread, not in the pan. It toasts up more evenly and gives you that deep golden crust.
🧀 A Lid-le Help From My Friends:
Pop a lid on the pan while grilling to trap the heat—this helps the vegan cheese melt properly and prevents that “melted-on-the-edges, solid-in-the-center” disaster.
Nutrition
Calories: 1066kcal | Carbohydrates: 77g | Protein: 22g | Fat: 73g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 2g | Sodium: 2743mg | Potassium: 420mg | Fiber: 10g | Sugar: 14g | Vitamin A: 122IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 5mg