Vegetarian Reuben Sandwich with Roasted Beets

Ingredients

• 60 ml (4 tablespoons)Mayonnaise (such as Vegenaise)
• 12.5 ml (2½ teaspoons)Ketchup
• 5 ml (1 teaspoon), plus an extra 2.5 ml (½ teaspoon) for more heatSriracha
• 2.5 ml (½ teaspoon)Dijon mustard
• 2.5 ml (½ teaspoon)Vegan Worcestershire sauce
• 0.6 ml (⅛ teaspoon)Ground black pepper
• 30 ml (2 tablespoons)Dill pickles, finely chopped
• 2 slicesSourdough bread (or rye or seeded sourdough)
• To tasteRussian dressing (prepared above)
• 1 slice, cut to fit the bread (optional)Swiss cheese
• 1–2 medium, peeled and thinly slicedRoasted beetroot
• 45–60 ml (3–4 tablespoons), drainedSauerkraut
• To tasteOlive oil, for brushing the frying pan

Instructions

1. 1

   Mix the dressing

   Add the mayonnaise, ketchup, Sriracha, Dijon mustard, vegan Worcestershire sauce, black pepper and chopped dill pickles to a small container with a lid. Whisk until evenly combined, then cover and refrigerate for up to two weeks.

2. 2

   Toast the sandwich

   Choose a frying pan or the oven grill. For the pan, lightly brush a cast-iron frying pan with olive oil. Spread Russian dressing on one side of each bread slice, then add a slice of Swiss cheese to each side if using. Cover one slice with beetroot and pile it higher if you like, then add the drained sauerkraut. Set the pan over a medium heat, cover with a lid and toast for 4–5 minutes, until the cheese has melted and/or the beetroot is warm. Remove from the heat and close the sandwich. For the oven, spread dressing on one side of each bread slice, add Swiss cheese if using, then top one slice with beetroot and sauerkraut. Put both slices under the grill for 4–5 minutes, or until the cheese has melted and/or the sandwich is warmed through. Take out and put the sandwich together; serve straight away.

What is a vegetarian Reuben?

The Reuben is an American deli-style sandwich, commonly built around rye bread, sauerkraut, Swiss cheese and a tangy dressing. This meat-free version replaces the usual savoury filling with roasted beetroot.

The beetroot brings sweetness and a tender, substantial bite, while the kraut and pickles keep the sandwich sharp. Warming the fillings with the cheese helps the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 11g protein, 25g carbs, 19g fat.

The bread and beetroot provide most of the carbohydrates, while mayonnaise contributes much of the fat and the Swiss cheese adds some protein and fat. Serve it with a fresh salad or vegetables for a lighter, more varied plate.

The Russian-style dressing

Creamy mayonnaise forms the base, with ketchup, Sriracha, mustard and vegan Worcestershire sauce adding tang and savoury depth. Finely chopped dill pickles bring extra crunch and acidity.

Mix the dressing until evenly combined so each bite gets a balanced spread of flavours. The recipe makes more dressing than is needed for one sandwich; keep the remainder covered in the fridge.

Prepare the beetroot

Roasting the beetroot is the main preparation task, and the stated 20-minute total time does not include it. Allow about one hour to roast the beetroot, then peel and slice it thinly before assembling the sandwich.

Thin slices are easier to stack and warm through than thick chunks. Roasted beetroot can be prepared ahead, which makes this sandwich a convenient option for meal prep.

Layer for balance

Spread the dressing over the bread before adding the cheese and fillings. Put the beetroot on one slice and the drained sauerkraut on top, so the filling stays in a compact layer when you close the sandwich.

Drain the sauerkraut well to avoid making the bread soggy. Add beetroot generously if you want a taller sandwich, while keeping the layers manageable enough to toast.

Pan or oven grill

A covered frying pan toasts the bread and warms the filling over a medium heat. Check after 4–5 minutes for melted cheese and warm beetroot; the lid helps heat reach the top of the sandwich.

Alternatively, grill the open sandwich for 4–5 minutes, watching for melted cheese and warmed filling. The recipe gives no grill temperature, so use the grill setting on your oven and keep an eye on the bread.

Serving ideas

Serve the sandwich straight after toasting, while the bread is crisp and the cheese is soft. A simple side salad or sliced fresh vegetables can add a cool, fresh contrast.

The sandwich already combines creamy, sweet, salty and sour flavours. Keep any side lightly dressed so it does not compete with the Russian-style sauce and sauerkraut.

Recipe notes & tips

• Roast the beetroot ahead of time, since its roasting time is not included in the stated 20 minutes.
• Drain the sauerkraut thoroughly before adding it to the bread.
• Slice the roasted beetroot thinly so it warms quickly and stacks neatly.
• Use the extra ½ teaspoon of Sriracha only if you want the dressing spicier.
• Keep the pan covered while toasting to help warm the fillings.
• Watch the sandwich closely under the grill, as the recipe does not specify a grill temperature.

Variations

• Choose rye bread: use it instead of sourdough for a more classic Reuben-style base.
• Use seeded sourdough: swap in seeded bread for a nuttier, more textured sandwich.
• Make it spicier: add the extra ½ teaspoon of Sriracha to the dressing.
• Leave out the cheese: omit the optional Swiss slice for a dairy-free version, checking that your bread and dressing are suitable too.
• Add more beetroot: pile on extra thin slices for a taller, sweeter filling.

Common mistakes to avoid

• Wet sauerkraut: drain it well first so excess liquid does not soften the bread.
• Thick beetroot slices: slice the roasted beetroot thinly so it heats through in the short toasting time.
• Uncovered pan: use a lid to help warm the toppings as the bread toasts.
• Over-toasting under the grill: watch the bread closely and remove the sandwich once the cheese melts or the filling is warm.
• Forgetting the roasting time: roast the beetroot ahead, as the recipe’s 20 minutes excludes roughly one hour for roasting.

How to store

Keep leftover Russian dressing covered in the refrigerator for up to two weeks. The assembled sandwich is best eaten straight after toasting; store leftover roasted beetroot separately in the fridge and assemble a fresh sandwich when ready to eat.

Frequently asked questions