A food world devoted to the young chef and those young at heart

Saturday, August 14, 2010

Meatless Reubans

My favorite thing about spring is St.Patrick's day, not because I like the colour green and leprechauns bother me but Rubens and more specifically sour kraut. So every year I wait until March and savor the two days we pig out on Rubens, but last year my mom and I stumbled upon a thought: why wait once a year for the corn beef to go on sale, why not try it without it? Oh my golly jeepers, they are my favorite thing, ooooohhh the way the tart sour kraut melts with the Swiss cheese and mixes with the sweet thousand island dressing all resting on two toasty delicious slices of pumpernickel bread...I'm in yummy heaven!

Meatless Reuben
Preheat oven to 375 degrees Fahrenheit
Makes enough for 8 sandwiches

  • Thousand Island Dressing (recipe below)
  • 16 slices Rye or Pumpernickel bread (or going fifty-fifty would be nifty...)
  • Sauerkraut (38 ounce jar)
  • 8 slices of Swiss cheese
  • Butter or olive oil
Spread some of the dressing on each slice of bread and top one slice with the desired amount of kraut (my sandwich is more like kraut with bread but you need not be that extreme). Place a slice of cheese on top and then the other piece of bread. Put a wee bit of butter on the top and bottom of the sandwich and toast in the oven on a cookie sheet for 12 minutes. Flip over and cook for 5 minutes more. Slice and melt in the amazing-ness of it all.

Thousand Island Dressing
  • 1/4 cup Mayo
  • 2 tbsp pickle relish
  • 1 tsp ketchup
  • 1 tsp mustard
  • Miniature splash of Worcestershire Sauce
Mix up the above ingredients.

Now the history of the Reuben is not a clean and easy to learn about as making them. There is some much confusion as to the true origins of the famous classic but if you are really interested this website has a lot of information http://www.rowlandweb.com/reuben/history.asp.


  1. It sounds and looks fab-o-lus! I love your description of the food before the recipe. It sells it! You include the history too! You rock teen foodie sunflower child.

  2. A girl after my own heart - I love sauerkraut, but no one else in my family does. In fact, today I am making a smoked turkey ruebuen with sauerkraut, swiss cheese and sliced green apple - can't wait for lunch!

    Saw this on healthy yum :D

  3. Biz419, that sounds wonderful, I am so trying that!


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