Vegetarian Reuben

Serves 4

Meatless sandwiches? Yes, today and maybe more than ever using alternative protein sources in important and sometimes the only option.  Now, using these meatless options in a way that doesn’t cut back on flavor- no problem!  This sandwich will please even the most meat driven person in your house.


8 Slices of rye bread
1 Pound of your favorite vegetarian deli product (a good idea is a mix of ham and roast beef flavor deli “meat”)
1 Cup jarred sauerkraut, drained
1 Cup of Vegetarian Friendly Russian dressing mixed with 1 Tablespoon mustard (brown or Dijon)
1 Cup grated gruyere cheese
4 Tablespoons butter
Pickles to serve as accompaniment


  1. Assemble sandwiches, dividing the ingredients for four sandwiches evenly.
  2. Using your Miele griddle set to medium heat; add butter and sauté sandwiches until brown on each side, about 4 minutes per side.  If you haven’t yet purchased a range with our Miele griddle then you can use a sauté pan set over medium heat.  
  3. Heat butter until sizzling, add sandwiches and brown on each side about 4 minutes, allowing cheese to melt.  
  4. Serve along with pickles and enjoy.

Looking for an alternative to a vegetarian deli ingredient? Swap the vegetarian deli ingredient for the following pickled mushroom recipe. 

4 Large Portobello mushroom caps
1 Recipe Pickling Marinade (see below)

Pickling Marinade:
2 tablespoons picking spice mixture (purchased from spice aisle in super market)
2 tablespoons apple cider vinegar

Directions to Prepare Mushrooms:

  1. Marinate Mushrooms for an hour with the pickling marinade. 
  2. Blot and gently apply pressure to them to release excess marinade. 
  3. Heat your Miele griddle or saute pan with a bit of the butter. Fry the mushroom caps, pressing down intermittently with a spatula, flipping often, until golden brown. This should take about 10 minutes total.
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