Vegetarian Reubens with Russian Dressing
Savor the bold, tangy flavors of these Vegetarian Reubens with Russian Dressing—a mouthwatering twist on the classic deli favorite. Built on hearty slices of rye bread, this sandwich swaps the traditional corned beef for savory, caramelized portobello mushrooms seasoned with smoked paprika and black pepper, creating a smoky, umami-packed bite. Creamy baby Swiss cheese melts perfectly over layers of tangy sauerkraut, while a homemade Russian dressing, featuring zesty dill pickle relish and a touch of hot sauce, ties everything together with a rich, tangy kick. Grilled to golden, buttery perfection, these irresistible sandwiches are a vegetarian delight that's ready in under 40 minutes. Perfect for weeknight dinners or a comforting lunch, pair them with a crisp side salad or a bowl of soup for a truly satisfying meal.
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Recipe Information
Ingredients
- 8 slices Rye bread
- 8 slices Baby Swiss cheese
- 2 cups Sauerkraut
- 4 tablespoons Butter
- 2 Portobello mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Smoked paprika
- 0.5 cups Mayonnaise
- 2 tablespoons Ketchup
- 2 tablespoons Dill pickle relish
- 2 teaspoons White vinegar
- 0.5 teaspoons Hot sauce
- 0.25 teaspoons Garlic powder
Instructions
Prepare the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, dill pickle relish, white vinegar, hot sauce, and garlic powder. Stir well until smooth. Taste and adjust seasoning if needed, then set aside.
Prepare the mushrooms: Remove the stems from the portobello mushrooms and use a spoon to scrape out the gills. Slice the mushroom caps into 1/4-inch thick strips.
Cook the mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, smoked paprika, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are tender and slightly caramelized. Remove from heat.
Assemble the sandwiches: Lay out the rye bread slices. Spread Russian dressing generously on one side of each slice. On half of the slices, layer 1/4 cup of sauerkraut, 1 slice of Swiss cheese, and a portion of the cooked mushrooms. Top each with another slice of bread, dressing-side down.
Cook the sandwiches: Heat a large skillet or griddle over medium heat. Spread 1/2 tablespoon of butter on the outside of each sandwich (both top and bottom). Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Serve: Slice the sandwiches in half and serve immediately with extra Russian dressing on the side for dipping.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 24.6 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1953 mg | 150% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
