Vegetarian Beet Reuben Sandwich

By Alexandra Caspero on April 23, 2021
One of my favorite vegetarian sandwich recipes featuring my DIY pickled beets. Easy vegan.
Makes 4 sandwiches

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. 

vegetarian reuben sandwich with beets

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. 

beets for a reuben sandwich

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! 

finished vegetarian reuben sandwich, sliced in half

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. vegetarian beet reuben

More Delicious Sandwich Recipes:

 

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!

Print
Beet Reuben Sandwich

Vegetarian Beet Reuben Sandwich

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: dinner, main
  • Method: stove top
  • Cuisine: vegetarian, lunch
  • Diet: Vegetarian

Description

Vegetarian Beet Reuben! You’ve gotta try this creative sandwich. Homemade thousand island dressing, swiss cheese, pickled beets, sauerkraut on rye bread. Ready in just 10 minutes!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: dinner, main
  • Method: stove top
  • Cuisine: vegetarian, lunch
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: dinner, main
  • Method: stove top
  • Cuisine: vegetarian, lunch
  • Diet: Vegetarian
Scale

Ingredients

Quick Pickled Beets:

  • Small beet, peeled and thinly sliced
  • 1 shallot, minced
  • 1/2 cup red wine vinegar
  • 1 1/2 cups water
  • 1/2 teaspoon caraway seeds (optional)

Thousand Island Dressing:

  • 3 tablespoons chopped dill pickle (or relish)
  • 1/4 cup mayo
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot sauce (like Tabasco)

Remaining Ingredients: 

  • 8 slices rye bread
  • 1 cup drained sauerkraut
  • 8 slices Swiss cheese, thinly sliced
  • Unsalted butter, for pan frying

Instructions

  1. Make the pickled beets. Place all ingredients into a small saucepan. Bring to a boil, then reduce heat to low and cook until beets are fork tender, about 30-60 minutes depending on the size of the beet slices.
  2. While the beets are cooking, make the dressing sauce. Mix the mayo, pickle, ketchup and hot sauce together in a small bowl.
  3. Assemble the sandwiches. Spread a slice of bread with the mayo mixture, then add a slice of cheese, 5-7 slices of beet, ~1/4 cup of sauerkraut, 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)
  4. Heat 1 tablespoon of butter in a large skillet over medium heat. Add 1-2 sandwiches depending on size of your skillet 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. Cut in half and serve warm!

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

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

been reuben sandwich

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(67 comments) leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Andy
      March 28, 2020 AT 1:33 pm

      Made it. Loved it. I thought that maybe add a little pepper, then realized I used bottled thousand island dressing. Making the dressing per the recipe with hot sauce should do the trick.

    2. Sam
      August 14, 2018 AT 11:38 am

      Ever since joining the vegetarian crowd I’ve been craving my favorite sandwich, the reuben… This actually cured my cravings for it tonight, very satisfied with my meal! Thanks to you!

      1. Alex
        August 14, 2018 AT 11:55 am

        Love hearing that, thanks Sam!

    3. Rebecca
      April 30, 2018 AT 9:06 am

      I am not sure if you were aware that Aunt Nellie’s beets are made with High Fructose Corn Syrup. It’s the ingredient right after beets and water. Yuck. It’s very easy to make your own pickled beets, and much healthier without that ingredient. This recipe looks very tasty and I will definitely be trying! Just wanted to give you a heads up.

      1. Alex
        April 30, 2018 AT 6:18 pm

        Hi Rebecca, yes! I did know that. Of course, my homemade beets won’t contain HFCS but they do take more time to prepare than the jarred version.

    4. Lindsay A.
      April 29, 2018 AT 11:49 am

      I’ve been vegetarian for 20 years, and this recipe is right up my alley! Would love to try it! 😀 So far I haven’t really had a chance to eat beets in a variety of ways – usually I eat them roasted in mixed salads with goat cheese or feta!

    5. Tina W
      April 29, 2018 AT 1:42 am

      I love roasted beets and feta cheese in a grain salad.

    6. Kelly D
      April 28, 2018 AT 2:26 pm

      I like to eat beets in soup.

    7. Ashley
      April 28, 2018 AT 2:23 pm

      Hidden in a smoothie! Haha

    8. Natalie
      April 28, 2018 AT 1:08 pm

      My favorite way to enjoy beets is to make oven baked beet chips. I also love to grate beets and add them to veggie burgers.

    9. Samantha
      April 28, 2018 AT 12:49 pm

      I love making a salad with beets, orange wedges and arugula with citrus dressing. So refreshing in the summer heat.

    10. Ellie Wright
      April 27, 2018 AT 4:35 pm

      I like to use beets in my salad.