This Vegetarian Sauerkraut Sandwich on rye is a delicious meat-free take on the classic Reuben. Savory, cheesy, tangy, and oh-so-satisfying.
Za slovenski recept klikni tukaj!
Ta recept smo pripravili v sodelovanju z Droga Dobrote. Naročnik oglasa: Ahac d.o.o.
If you’re craving comfort food but want to keep it meat-free, this Vegetarian Sauerkraut Sandwich is exactly what you need!
Inspired by the classic Reuben sandwich, our vegetarian version swaps meat for flavor-packed smoked tofu, while still keeping all the flavors you love: the gooey cheese, tangy sauerkraut, crunchy pickles, and a creamy, zesty spread.
Built on hearty rye bread and grilled until golden and crisp, every bite delivers the perfect balance of savory, tangy, and slightly smoky flavors.
It’s the kind of sandwich that feels indulgent yet fresh, and it’s just as satisfying as the traditional deli version.
The best part?
It’s quick and easy to prepare, making it ideal for a cozy lunch, a weeknight dinner, or even a weekend snack.
Serve it hot with extra sauerkraut on the side or pair it with a simple potato salad for a complete, comforting meal.
Vegetarian Sauerkraut Sandwich Ingredients
A great sandwich is all about balance: the crunch against the creaminess, the tang against the richness, and the smoky depth against fresh, bright flavors. This vegetarian sauerkraut sandwich takes inspiration from the classic Reuben, but gives it a plant-based, modern twist with smoked tofu and some pantry staples.
Here’s what you’ll need to make this sandwich:
- Rye bread: Adds a nutty, earthy flavor and holds up beautifully to the juicy fillings. You can also use whole-grain or sourdough if rye isn’t available.
- Sauerkraut: The star of the sandwich! Tangy, slightly sour, and refreshing, it balances the richness of the cheese and spread. Be sure to squeeze out excess liquid so the sandwich doesn’t get soggy. We used sauerkraut by DROGA, but you can use other brands that you have available.
- Cheese (cheddar, Emmental, or vegan cheese): Melty, creamy cheese brings that indulgent comfort food factor. Emmental adds a nutty flavor, cheddar a sharp bite, while vegan cheese keeps it plant-based.
- Sandwich spread: A zesty, creamy dressing that ties everything together – sweet, tangy, and savory in one bite. See below for ingredients.
- Pickles: Sliced pickles add crunch and a refreshing acidity, perfectly cutting through the richness of the cheese and spread.
- Smoked tofu: This is the protein-packed replacement for corned beef in the traditional Reuben. The smoky flavor and meaty texture make it hearty and satisfying. We will pan-fry the sliced smoked tofu before using it in the sandwich.
- Butter for grilling: Helps the bread crisp up to golden perfection. Vegan butter works just as well.
For the sandwich spread, you will need:
- Mayonnaise (vegan or regular): Creamy base for the spread.
- Mustard: Adds a tangy, slightly sharp kick.
- Tomato sauce (or ketchup): For a touch of sweetness and tomato depth.
- Sugar: Balances the tang of the mustard and sauerkraut.
- Seasoning: a pinch of onion powder, salt, and pepper to taste
- Pickle brine: The “secret ingredient” that brings an extra punch of tang and freshness.
The result?
A sandwich that’s smoky, tangy, creamy, and crunchy all at once. Comfort food with personality, perfect for lunch, dinner, or even as a crowd-pleasing weekend treat.
How to make a Vegetarian Sauerkraut Sandwich
Now that you’ve got all your ingredients ready, it’s time to bring this vegetarian Reuben-inspired sandwich to life! From mixing up a tangy, creamy spread to grilling the sandwich until golden and melty, these step-by-step instructions will guide you to the perfect balance of crunch, flavor, and comfort.
Make the spread
In a small bowl, whisk together all the spread ingredients: mayonnaise, mustard, tomato sauce (or ketchup), sugar, onion powder, salt, pepper, and a splash of pickle brine. Mix until smooth and creamy.
Let the spread sit for 5–10 minutes before using. This allows the flavors to meld together. Taste and adjust: add more sugar if you like a sweeter profile, or an extra teaspoon of pickle brine for a sharper tang.
Cook the tofu
Slice the smoked tofu into thin, even slices (about 0.5 cm thick) so it cooks evenly. Heat a non-stick pan with a drizzle of oil over medium-high heat and fry the slices for 2–3 minutes per side until golden brown.
Don’t overcrowd the pan. Cook the tofu in batches if necessary. This ensures each slice gets that nice crisp edge instead of steaming. For extra flavor, sprinkle the tofu with a pinch of smoked paprika or black pepper while frying.
Assemble the sandwiches
Butter the outside of each bread slice generously. This creates that golden, crispy crust when grilled. You can absolutely use vegan butter!
On the inside of each slice, spread about 1 tablespoon of the prepared sandwich spread.
Layer the fillings in this order for the best bite: fried smoked tofu, cheese, sliced pickles, and well-drained sauerkraut. Top with the second slice of bread (spread side facing inward).
Pat the sauerkraut dry with a paper towel if it’s very juicy. This prevents the sandwich from becoming soggy.
If using vegan cheese, try a meltable brand for the ooziest result.
Grill the sandwiches
Preheat a skillet over medium heat. Place the sandwich in the pan and press it down gently with a spatula or a smaller lid to help it cook evenly. Cover the pan to trap the heat; this helps the cheese melt faster. Cook for 2–3 minutes per side until the bread is golden brown and crisp, and the cheese is gooey inside.
Keep the heat at medium; too hot and the bread will burn before the cheese melts.
You can also use a panini press for beautiful grill marks or bake the sandwiches in the oven at 200°C (390°F) for 8–10 minutes, flipping halfway through.
Serve
Cut the sandwiches in half and enjoy immediately while warm and melty. Pair with extra sauerkraut for added crunch, a fresh green salad, or a classic potato salad for a hearty, comforting meal.
Here’s our step-by-step VIDEO:
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Serving ideas
Once your sandwiches are golden and the cheese is perfectly melted, it’s time to enjoy them!
These hearty, vegetarian Reuben-inspired sandwiches are best served hot, straight off the pan, so the sauerkraut stays juicy, the cheese melts, and the flavors shine.
Pair them with classic sides like a crisp green salad, a handful of oven-baked fries, or a refreshing potato salad for a complete meal.
For a fun twist, cut the sandwiches into halves or quarters and serve as party bites or game-night snacks. This is perfect for dipping into extra spread or even a bit of spicy mustard.
Leftovers (if you have any!) can be wrapped in foil and gently reheated in the oven the next day, or enjoyed cold as a quick lunch-on-the-go.
You can also repurpose the filling! Try the sauerkraut, pickles, and spread in a wrap, or crumble the tofu into a grain bowl for an easy next-day meal.
Storage tips
While this vegetarian Reuben sandwich is best enjoyed hot and fresh off the skillet, you can definitely save leftovers or prep parts of it ahead of time.
With the right storage and reheating methods, you’ll keep the bread crisp, the filling flavorful, and the sandwich just as satisfying the next day.
Short-term storage:
If you have leftovers, let the sandwiches cool completely, then wrap them tightly in foil or store in an airtight container. Keep in the refrigerator for up to 1–2 days.
Reheating:
- Skillet method (best): Reheat in a dry skillet over medium heat for 3–4 minutes per side until warm and crisp again.
- Oven: Wrap in foil and bake at 180 °C (350 °F) for about 10–12 minutes.
- Avoid microwave: It will make the bread soggy and the texture less appealing.
To save time, you can make the sandwich spread up to 3 days ahead and store it in a sealed jar in the fridge. You can also pre-fry the tofu and store it in the fridge for 2–3 days.
Assemble and grill the sandwiches fresh when you’re ready to eat.
This recipe is sponsored by Droga Dobrote | Naročnik oglasa: Ahac d.o.o.
More recipes for Droga Dobrote:
Vegan Spring Rolls with Mixed Salad
Creamy Potato Salad with Pickles & Eggs
Spicy Vegetarian Mexican Pizza
Vegetarian Sauerkraut Sandwich (Reuben-Style)
This Vegetarian Reuben-style Sauerkraut Sandwich on rye is a delicious meat-free take on the classic Reuben. Savory, cheesy, tangy, and oh-so-satisfying.
Ingredients
- 6 slices rye bread (or another dark, hearty bread)
- 1 cup sauerkraut DROGA (well-drained)
- 100–150 g cheese (e.g., cheddar, Emmental, or vegan cheese)
- 6 tbsp sandwich spread (see recipe below)
- 3 pickles DROGA
- 6 slices smoked tofu, pan-fried
- Butter for grilling
For the spread:
- 2 tbsp mayonnaise (vegan or regular)
- 1 tsp mustard
- 1 tbsp pizza tomato sauce DROGA (or ketchup)
- 1 tsp sugar
- A pinch of onion powder (or finely chopped onion)
- Salt and pepper to taste
- 1 tsp pickle brine
Instructions
- Make the spread:
In a small bowl, combine all spread ingredients and mix well.
Taste and adjust seasoning; add more sugar for sweetness or extra pickle brine for tanginess. - Cook the tofu:
Slice the smoked tofu thinly and fry it in a hot pan with a little oil until golden on both sides. - Assemble the sandwiches:
Butter the outside of each bread slice.
Spread 1 tbsp of the prepared spread on the inside.
Layer smoked tofu, cheese, sliced pickles, and well-drained sauerkraut on top.
Spread the second slice of bread on the inside as well and place it on top to close the sandwich. - Grill the sandwiches:
Heat a skillet and place the sandwich in it. Cover and cook for 2–3 minutes until the bread is golden and the cheese melts. Carefully flip and toast the other side. You can also use a panini press or bake in the oven. - Serve:
Enjoy the sandwiches hot, while the cheese is perfectly melted. Serve with extra sauerkraut or a simple potato salad on the side.
Slovenski recept:
Popečen sendvič s kislim zeljem DROGA
Če obožuješ sendviče, ki so hkrati hrustljavi, sočni in polni karakterja, bo ta recept za popečen brezmesni sendvič pravi zate. Glavno zvezdo predstavlja kislo zelje DROGA, ki s svojo prijetno svežino in rahlo kislostjo uravnoteži topljen sir, kremast namaz in hrustljav kruh. Dodali smo mu še popečeni dimljeni tofu za vir beljakovin, ki hkrati doda še bogat, rahlo dimljen okus. Ta recept je popoln za hiter kosilo, večerjo ali brunch, ko si želiš nekaj drugačnega, a vseeno preprostega in domačega.
Ingredients
- 6 rezin rženega kruha (ali drugega temnega, bolj kompaktnega kruha)
- 1 skodelica kislega zelja DROGA (dobro odcejeno)
- 100–150 g sira (npr. cheddar, ementalec ali veganski sir)
- 6 žlic namaza (recept spodaj)
- 3 kisle kumarice DROGA
- 6 rezin pečenega dimljenega tofuja
- maslo za peko
Za namaz:
- 2 žlici majoneze (veganske ali navadne)
- 1 čajna žlička gorčice
- 1 žlica paradižnikove omake za pizzo DROGA (ali kečap)
- 1 čajna žlička sladkorja
- malo čebule v prahu (ali drobno sesekljane čebule)
- sol, poper po okusu
- 1 čajna žlička tekočine od kislih kumaric DROGA
Instructions
- Pripravimo namaz: V skledico dodamo vse sestavine za namaz in dobro premešamo. Namaz poskusimo in po okusu prilagodimo – dodamo več sladkorja za bolj sladek okus, ali več tekočine od kumaric za bolj kisel okus.
- Popečemo tofu: Dimljen tofu narežemo na tanke rezine in jih v vroči ponvi na malo olja popečemo z obeh strani.
- Sestavimo sendviče: Rezine kruha premažemo po zunanji strani z maslom. Na notranjo stran namažemo žlico namaza. Čez namaz nadevamo popečene rezine dimljenega tofuja, sir, rezine delikatesnih kumaric DROGA in odcejano kislo zelje DROGA. Drugo plast kruha z notranje strani ravno tako premažemo z namazom in pokrijemo sendvič.
- Sendviče popečemo: Segrejemo ponev in vanjo postavimo sendvič. Pokrijemo in pustimo peči 2-3 minutke, da se kruh zlato zapeče, sir pa stopi. Sendvič previdno obrnemo in popečemo še z druge strani. Namesto v ponvi lahko sendviče popečemo tudi v kontaktnem žaru ali v pečici.
- Sendviče postrežemo še tople, da se sir lepo topi. Zraven lahko ponudimo dodatno porcijo kislega zelja DROGA ali preprosto krompirjevo solato.
Notes
Če je kislo zelje zelo mokro, ga pred peko odcedi in še dodatno popivnaj. Tako bo sendvič bolj hrustljav.