This delicious vegan Reuben Sandwich is toasted and includes a drizzle of Vegan Russian Dressing.
I've been trying out lots of new sandwiches on my husband and he's enjoyed them all so far, but this vegan Reuben sandwich is his favourite.
This toasted sandwich is a vegan version of the classic American sandwich that originally contains beef, which I substituted with beets for their earthy flavour.
I also made a vegan version of the Russian Dressing, which is rather moreish.
You'll know what I mean once you try it.
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🥘 Ingredients
This delicious sandwich has just a few ingredients, but when done right this sandwich is something rather special.
- Tiger Bread - the original sandwich uses rye, but I tend to use tiger bread or wholemeal as I prefer those toasted. Try my Basic Wholemeal Bread or my Light Rye Bloomer Bread.
- Vegan Mayo - I like Hellman's Vegan Mayo, but use your favourite
- Pickled Cabbage - the original sandwich uses sauerkraut, but I like pickled cabbage
- Vegan Cheddar - we like Violife vegan cheddar slices, but use your favourite
- Beetroot - I use either cooked beetroot or pickled beets, you can use either
- Russian Dressing - this is gorgeous stuff, try my easy vegan Russian dressing
- Black Pepper - I like to season the cheese layer with black pepper
See recipe card below for quantities.
For more inspiration check out 101 Vegan Sandwiches - Back to School Kids Lunch boxes.
🔪 Instructions
Here are step-by-step photos of the vegan Reuben sandwich being made.
Step 1
- Toast the bread, then spread both slices with vegan mayo.
- Now start to build the sandwich. Add pickled cabbage (or sauerkraut), then a couple of slices of vegan cheese.
- I like to dab the pickled cabbage on kitchen paper to remove the excess vinegar.
Step 2
- Season the cheddar with a good grinding of black pepper. Cheese (even vegan cheese, always benefits from black pepper).
- Melt the cheese under a grill (or broiler) until it starts to melt.
- Add slices of cooked or pickled beets.
Step 3
- Now the pièce de résistance, the Vegan Russian Dressing. Add a generous drizzle.
- Topped with the other slice of toasted bread, spread with mayo, cut and half and serve.
- Enjoy!
📖 Substitutions
Here are a few tweaks you can make to this recipe.
- Bread- instead of tiger bread or wholemeal bread you could use white or rye (which is the bread used in the classic sandwich.
- Toasting - you can toast the bread ahead like I did in a toaster or under a grill (broiler) or use a toastie machine or pannini press, but it does get a bit squished, so I prefer toast it before making the sandwich.
- Pickled Cabbage - you could use sauerkraut instead.
- Mayo - why not add some mustard to one slice of toasted bread instead of mayo.
- Vegan Cheese - to change things up, why not use smoked vegan cheese instead.
- Beetroot - you can added grated raw beetroot, sliced cooked beetroot or sliced pickled beets.
- Black Pepper - instead of black pepper, you could sprinkle on some chilli flakes before melting the cheese.
🥪 More Tasty Vegan Sandwiches to Try
Here are a few of my favourite vegan sandwiches for you to try:
- Falafel & Apple Salad Sandwich
- Hummus Beet Sandwich
- Spiced Chickpea & Carrot Sandwich Filling
- Vegan Cheese & Sage Sandwiches
- Vegan Cheese Ploughman's Sandwich
- Vegan Cheese Savoury Sandwich Filling
- Vegan Christmas Feast Sandwich
- Vegan Italian White Bean & Tomato Sandwich
- Vegan New York Deli Sandwich
Also check out 39 of the Best Vegan Sandwiches.
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💭 Serving Suggestions
Serve this toasted sandwich for lunch with some salad and a few crisps (chips) or serve it as a light dinner with potato wedges and salad or corn on the cob.
📖 Recipe
📋 RECIPE - Vegan Reuben Sandwich
Ingredients
- 2 slices thick white bread sourdough, bloomer or tiger, toasted
- 1 tablespoon vegan mayo
- 3-4 tablespoon pickled cabbage or sauerkraut
- 3 slices vegan cheddar
- 3 pickled baby beets sliced
- 1 tablespoon vegan Russian dressing see notes
- black pepper
Instructions
- First, toast the bread. For a fuller, less squished toasted sandwich it is better to toast it first.
- Spread both slices with mayo.
- Top one slice with a layer of pickled cabbage (pat it with kitchen paper to remove excess vinegar).
- Now add the cheese slices and season with black pepper before grilling (broiling) until melted.
- Add slices of beetroot, then drizzle over a generous amount of vegan Russian dressing, it really makes this sandwich special.
- Top with the other slice of toasted bread, cut in half and serve.
- Enjoy!
Notes
- Try this easy Vegan Russian Dressing, it takes a couple of minutes to make and is utterly delicious.
- You can vary your bread and toast in a panini machine or toastie machine if you like, but I like to make it with ready toasted bread.
- The beetroot can be cooked and plain or pickled.
- You may use sauerkraut instead of pickled cabbage.
Donna says
Fabulous sandwich! I didn’t toast my bread, and it was equally delicious!! As always, His Nibs is my yard stick, and he loved it!!
Jacqueline Meldrum says
Oh do try it toasted next time, you will see the difference. Glad his nibs enjoyed it though.
Amanda Dixon says
This is a new favorite sandwich for us! The vegan dressing is so wonderfully creamy and adds the perfect finishing touch. Delicious!
jac says
I am so glad you enjoyed it, I am getting great feedback from my readers who have tried it.
Dorothy at Shockingly Delicious says
That sandwich AND the dressing both look rather moreish!
jac says
Oh thanks Dorothy, they definitely are!
Biana says
I like your take on the vegan reuben sandwich! And I agree about adding the dressing, it makes the sandwich amazing.
jac says
Thanks Biana, I hope you try it and yes the dressing makes it.
AISilva says
I've certainly never tried a vegan reuben sandwich before, but that vegan russian dressing looks so good! I can't wait to try this sandwich, thank you!
jac says
Oh that dressing is totally addictive, it's so moreish!
Toni says
This is so good!! I really love the russian dressing!!
jac says
I am so glad you enjoyed it, it's a real favourite here.
Carrie Robinson says
It is just genius to use beets in this! 🙂 I definitely need to make this soon.
jac says
It works so well, you should try it Carrie.
Beth says
My hubby absolutely loved this and devoured this sandwich! His new favorite sandwich. We loved the Russian dressing the most, so tasty!
jac says
I am so glad he enjoyed it. It does seem like a popular one with husbands from what I am hearing.
Beth Sachs says
Loving the sound of the vegan Russian dressing! Looks so tasty!
jac says
It's absolutely delicious and so, so moreish.
Gina says
I love this idea! Beets are a great sub for a vegan spin and honestly, it's all about the dressing anyway when it comes to a Reuben right? 😉
jac says
Haha yes that's true, the dressing totally makes it!
Charlotte says
Great recipe. I didn’t have any beetroot but replaced it with smoked tofu as I’d had that combination in a local café. The russian dressing recipe really is the star though and I also followed your quick pickled vegetables recipe to add a touch of pickled baby cucumber.
Jacqueline Meldrum says
Oh that sounds wonderful Charlotte. Some really nice tweaks and yes that dressing is lush!