Vegetarian Reuben Sandwich
Ingredients
Quick Pickled Cabbage
-
½
medium head
red cabbage
-
2½
cups
water
-
1
cup
apple cider vinegar
-
1
cup
red wine vinegar
-
1½
teaspoons
table salt
-
2
teaspoons
white sugar
-
3
cloves
garlic, minced
Horseradish Sauce
-
5
ounces
plain Greek yogurt
-
2
tablespoons
preserved horseradish
-
3
tablespoons
ketchup
-
½
teaspoon
garlic powder
-
¼
teaspoon
paprika
Vegetarian Reuben
-
8
slices
rye bread
-
½
cup
horseradish sauce
-
2
cups
fresh spinach, loosely packed
-
2
each
roma tomatoes, sliced
-
8
slices
Swiss cheese
-
1
tablespoon
unsalted butter
Instructions
- Prepare the quick pickled cabbage by slicing the cabbage and mixing it with water, vinegar, salt, and sugar in a jar. Add garlic and refrigerate for at least 2 hours.
- For the horseradish sauce, mix all the sauce ingredients in a small bowl until combined.
- To assemble the sandwich, spread horseradish sauce on one side of the rye bread, then layer with cheese, spinach, tomatoes, and pickled cabbage.
- Close the sandwich and cook in butter over medium heat until crispy, flipping halfway through. Use a press or a heavy plate to flatten the sandwich for better melting.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
464
Total fat
17g
Total carbohydrates
56g
Total protein
19g
Sodium
1340mg
Cholesterol
27mg
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