Vegetarian Reubens Recipes

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.

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat., Spread bread slices with salad dressing and top with a cheese slice. Layer 4 slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

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.

Steps:

• Make the slaw: Combine all the ingredients in a large bowl. Mix well until evenly combined, then let sit for at least 10 minutes. (The slaw can be made up to 3 days in advance and kept in an air-tight container in the refrigerator; stir well before using).
• Make the dressing: Whisk together all the ingredients in a small bowl. Set aside until ready to assemble the sandwiches. (The dressing can be made in advance and will keep covered in the fridge for up to 1 week.)
• Assemble the sandwiches: Heat 1 tablespoon of the olive oil or butter in a heavy-bottomed skillet or a griddle over medium heat. Add a heaping cup of the slaw and the sauerkraut to the skillet and cook, stirring occasionally, just until heated through, 1 to 2 minutes. (You will extra slaw left over.)
• Meanwhile, spread the dressing on the bread, reserving some for dipping. Once the slaw and sauerkraut are hot, divide between the bottom slices of bread. Top each with 4 overlapping slices of Swiss then close the sandwiches.
• Use a paper towel to wipe the skillet clean, then add another tablespoon of butter or olive oil to the skillet and heat over medium heat until the butter melts or the oil is hot. Working with 1 at a time, place a sandwich in the center. Top with a pan lid or smaller heavy skillet to press the sandwich down. Reduce the heat to low and let cook 2 minutes then flip and cook the other side until both sides of the bread are toasted and the cheese has melted. Repeat with the second sandwich.
• Cut the sandwiches in half and serve hot with additional dressing on the side, for dipping. Serve with a pickle spear and potato chips or your favorite side.

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.