VEGETARIAN REUBEN SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
- For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
- For the Sandwich: Preheat broiler to low.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
VEGETARIAN REUBENS WITH RUSSIAN DRESSING
This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef. Recipe courtesy EatingWell.com
Provided by CookingLaura
Categories Lunch/Snacks
Time 20m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
- To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
- Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
VEGETARIAN REUBENS
A meat-free - but not flavor free - alternative to this classic sandwich.
Provided by mindy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly.
- Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
- Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.
Nutrition Facts : Calories 709.9 calories, Carbohydrate 46.6 g, Cholesterol 103.7 mg, Fat 48.2 g, Fiber 6.2 g, Protein 25.4 g, SaturatedFat 21.7 g, Sodium 1903 mg, Sugar 14.6 g
VEGETARIAN REUBEN SANDWICH(VIRGIN REUBEN)
I have another recipe from Moosewood that's called a Portabella Reuben, but this is from the Food Network Kitchens and I think you will enjoy this one too!You can leave out the tempeh bacon and/or use veggie bacon, toful bacon, wham(vegetarian ham), or even roasted mushrooms.
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium saucepan on medium heat.
- Add the onion and garlic; cook until golden brown, about 15 minutes.
- Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.
- Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).
- For the Russian dressing:.
- Mix all the dressing ingredients together, cover and chill until ready to use.
- For the Sandwich:.
- Heat a grill pan on medium low heat.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.
- Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.
- Serve hot. Enjoy!
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VEGETARIAN REUBEN SANDWICH – A COUPLE COOKS
From acouplecooks.com
Reviews 20Servings 4Cuisine AmericanCategory Main Dish
- Spread butter on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 4 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, sauerkraut, Russian dressing, more cheese, and then another piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
VEGETARIAN REUBEN SANDWICH - DISHING OUT HEALTH
From dishingouthealth.com
Cuisine AmericanTotal Time 20 minsCategory EntreeCalories 505 per serving
- Prepare Russian dressing by combining yogurt, 3 Tbsp. of the kraut, ketchup, mustard, and paprika in a mini food processor or blender; blend until mostly smooth.
- Preheat broiler to HIGH. Place 4 bread slices in a single layer on a baking sheet; top each with 1 slice of cheese. Broil 1 minute or until cheese melts. Top each slice with about 1 Tbsp. Russian dressing, followed by one cooked veggie burger, and 3 Tbsp. kraut. Spread remaining Russian dressing evenly on remaining 4 bread slices. Place bread, yogurt side down, on top of kraut, and serve.
VEGETARIAN REUBEN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (43)Estimated Reading Time 6 minsServings 2
- Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in ½ cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with salt. Wipe out skillet.
- Divide kale mixture between 2 slices of bread. Top kale mixture with both cheeses. Close sandwiches with remaining bread, then spread 1 Tbsp. butter on top slices.
- Heat reserved skillet over medium-low. Add sandwiches buttered side down and press down gently with a pan lid. Butter top sides of sandwiches and cook, turning sandwiches once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.
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