Vegetarian Reuben Sandwich

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

A traditional hot Reuben sandwich is a delicious combination of rye bread, corned beef, sauerkraut, melty Swiss cheese, and mayonnaise sauce (a Russian dressing). This vegetarian version is made without meat, but you can use fried tempeh bacon if you prefer (though it's optional) – the sandwich is delicious either way. Toast it in the oven until the cheese melts and the bread crisps, then enjoy immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauerkraut

1 tbsp. l. olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
450 g sauerkraut, rinsed
1 sweet apple, peeled and grated
A generous pinch of allspice

Refueling

1/4 cup mayonnaise
1 tbsp chili sauce or ketchup
A little hot sauce
1 tbsp chopped fresh chives and/or dill
2 tsp capers, chopped
1 teaspoon freshly squeezed lemon juice

Hot sandwiches

1 tbsp. l. olive oil
12 slices tempeh bacon
1 - 2 tablespoons unsalted butter, room temperature
8 slices of rye bread
12 slices of pickled cucumbers
2 cups grated Swiss cheese (220 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rye bread, Swiss cheese, sauerkraut, pickled cucumber, chili sauce, mayonnaise, allspice, dill, capers, lemon juice, apples

Cooking the dish according to the recipe:

Sauerkraut:

Heat 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, and season generously with salt and pepper.
Cook until the sauerkraut is tender, lightly browned, and all the liquid has evaporated, another 15 minutes.

Refueling:

Combine all dressing ingredients in a bowl, cover and refrigerate until ready to use.
Preheat oven to grill mode.
Tempe:

Heat vegetable oil in a large skillet over medium-high heat and fry the tempeh, in batches if needed, until crispy and golden brown, about 3 minutes. Transfer to paper towels to drain.
Sandwiches:

Spread a little butter on one side of each slice of bread. Place 4 slices, buttered side down, on a foil-lined baking sheet. Spread a little dressing on top. Evenly top with pickles, tempeh, and sauerkraut, and sprinkle with cheese.
Place the sandwiches in the oven under the broiler and broil until the cheese is melted, about 2 minutes. Remove the baking sheet from the oven.
Spread the remaining dressing on the clean sides of the 4 remaining slices of bread and place them buttered side up on the melted cheese to form sandwiches. Return to the broiler and broil, turning once to ensure both sides are nicely browned, for 2 minutes total.

Serve sandwiches hot.