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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
vegan reuben sandwich recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan reuben sandwich recipe satisfies the craving for a classic deli sandwich with tangy sauerkraut and gooey melted vegan cheese, featuring a quick smoky chipotle dressing for extra flavor.
Ingredients
- 200 g roasted red peppers, drained well
- 1 small chipotle pepper in adobo sauce, seeds removed
- 1 tsp adobo sauce
- 0.5 cup (120 ml) vegan mayonnaise
- 0.25 cup (60 ml) ketchup
- 2 tbsp sweet pickle relish
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp agave syrup
- Pinch sea salt and black pepper
- 8 slices marbled rye bread
- 225 g vegan deli-style corned beef slices
- 1 cup (240 g) sauerkraut, drained very well
- 8 slices vegan Swiss cheese
- 0.25 cup (60 g) vegan butter, softened
- 2 tbsp fresh parsley, finely chopped (optional)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare the Dressing: In a blender or food processor, combine roasted red peppers, chipotle pepper, adobo sauce, vegan mayonnaise, ketchup, relish, vinegar, smoked paprika, onion powder, garlic powder, agave syrup, salt, and pepper. Blend thoroughly until smooth and creamy. Adjust seasonings as needed.
- Warm the Corned Beef Slices: Heat a non-stick pan over medium heat. Place vegan deli slices in the pan and brown for 1-2 minutes per side until warmed through and slightly crispy. Set aside.
- Assemble the Sandwiches: Lay out the bread slices. Spread a generous layer of dressing on one side of each slice. On four slices, layer 2 slices of vegan Swiss cheese, a quarter of the warmed corned beef, and a quarter of the drained sauerkraut. Top with more dressing and 2 more slices of vegan Swiss cheese. Complete the sandwiches by placing the remaining bread slices (dressing-side down) on top.
- Grill the Sandwiches: Melt 1 tbsp of vegan butter in the large non-stick pan over medium heat. Place two sandwiches in the pan. Grill for 4-5 minutes per side, pressing gently, until golden brown and the cheese is melted. Cover the pan briefly if necessary to help melting.
- Repeat and Garnish: Add more butter as needed and repeat the grilling process for the remaining sandwiches. Slice diagonally and serve warm, optionally garnishing with fresh parsley and extra dressing.
Notes
Ensure sauerkraut is very well drained to avoid a soggy sandwich. To help the vegan cheese melt, reduce heat and cover the pan for a minute or two to trap steam. Removing excess moisture from roasted red peppers also prevents a watery dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 0 mg