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Reuben Sandwich stacked on a patterned plate
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5 from 8 votes

📋 RECIPE - Vegan Reuben Sandwich

This delicious vegan Reuben Sandwich is toasted and includes a drizzle of Vegan Russian Dressing.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Easy Vegan Sandwiches & Wraps
Cuisine: American
Keyword: New York Vegan Reuben Sandwich, vegan Reuben Sandwich
Servings: 1
Calories: 484kcal


  • 2 slices thick white bread sourdough, bloomer or tiger, toasted
  • 1 tbsp vegan mayo
  • 3-4 tbsp pickled cabbage or sauerkraut
  • 3 slices vegan cheddar
  • 3 pickled baby beets sliced
  • 1 tbsp vegan Russian dressing see notes
  • black pepper


  • 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!


  • 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.


Serving: 1g | Calories: 484kcal | Carbohydrates: 45g | Protein: 7g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1363mg | Potassium: 154mg | Fiber: 5g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 189mg | Iron: 3mg