Vegetarian Reuben Sandwich Recipes

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VEGETARIAN REUBEN SANDWICHES



Vegetarian Reuben Sandwiches image

Dinner ready in just 20 minutes - These rye bread sandwiches are made easily in a skillet using veggies and cheese.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 7

1 cup sliced onion
8 slices (4 1/2x3 1/2 inch) rye bread
1/4 cup reduced-fat Thousand Island dressing
8 strips (2x1 inch) roasted red bell peppers (from 7-oz jar), drained
1/2 cup sauerkraut, drained, rinsed
4 slices (3/4 oz each) fat-free Swiss cheese product
Cooking spray

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Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Remove onion from skillet.
  • Spread 4 bread slices with dressing. Top each slice with one-fourth of the onion, 2 strips bell pepper, 2 tablespoons sauerkraut and 1 cheese slice. Top with remaining bread slices.
  • Heat same skillet over medium-low heat. Spray outsides of sandwiches with cooking spray; place sandwiches in skillet. Cook 4 to 5 minutes, turning after 2 minutes, until cheese is melted and bread is toasted.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 5 mg, Fiber 4 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 9 g, TransFat 0 g

VEGETARIAN REUBENS



Vegetarian Reubens image

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

1 pound smoked Cheddar cheese, shredded
1 cup thousand island salad dressing, or to taste
1 (16 ounce) jar sauerkraut, drained
12 slices dark rye bread
2 tablespoons butter
2 tomatoes, sliced

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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)



Vegetarian Reuben Sandwich(Virgin Reuben) image

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

1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 lb sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated (optional)
generous pinch allspice
salt
fresh ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce (or ketchup or try Thai chili sauce for a kick)
1 dash hot sauce
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced (optional)
2 teaspoons capers, chopped
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil (optional)
12 slices tempeh bacon (you can leave this out or use veggie bacon, tofu bacon, seitan or wham=vegetarian ham)
1 -2 tablespoon unsalted butter, softened
8 slices rye bread (or pumpernickel bread)
12 slices dill pickles
2 cups grated swiss cheese (8 ounces)
kosher salt
fresh ground black pepper

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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 SANDWICHES | VEGETARIAN VEGAN RECIPES ...
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