Vegetarian Reuben

The Reuben sandwich is purported to have come from the former Reuben’s Delicatessen in New York City in 1914. The is a Vegetarian version created by Todd Ginsberg.

Vegetarian Reuben

  • Servings: 2
  • Difficulty: Easy
  • Print

By threeovens


  • 2 large beets
  • 2 tablespoon extra-virgin olive oil, divided
  • kosher salt
  • fresh ground black pepper
  • smoked salt, optional (or use kosher salt)
  • fresh ground coriander
  • 1 tablespoon butter
  • 4 slices rye bread
  • 1/4 cup Russian dressing
  • 6 tablespoons sauerkraut, warmed
  • 4 slices gruyère or comté cheese


  1. Trim off the bottoms and tops of the beets, season with a little olive oil and sprinkle with salt and pepper.  Wrap in aluminum foil and roast at 350° F until tender, about an hour.
  2. Peel the beets as soon as they are cool enough to handle.  They will be more difficult to peel as they cool.  Cut the beets into 1/4-inch slices and dress with olive oil, smoked salt, pepper, and the coriander.  Reserve and let cool to room temperature.
  3. Butter each slice of bread on one side.  In a non-stick pan toast each slice, buttered side down, until golden.
  4. Remove the bread to a cutting board and place them toasted side down.
  5. Spread Russian dressing on each toast.  Arrange 4 slices of beets on 2 of the toasts.  Top with 3 tablespoons of warm sauerkraut and 2 slices each of cheese.
  6. Broil each to melt the cheese.  Top with the remaining toasts and cut in half with a serrated knife.  Serve with dill pickles.

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