Vegetarian Reubens with Russian Dressing

Vegetarian Reubens with Russian Dressing

25 Reviews
From: EatingWell Magazine Spring 2004

This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • Russian dressing
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped pickle, or relish
  • Sandwiches
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 cup sliced mushrooms
  • 5 cups baby spinach
  • Freshly ground pepper, to taste
  • 4 slices rye bread
  • 1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
  • 1/2 cup sauerkraut


  • Active

  • Ready In

  1. To prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
  2. To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
  3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
  • Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 343 calories; 12 g fat(2 g sat); 7 g fiber; 44 g carbohydrates; 16 g protein; 120 mcg folate; 11 mg cholesterol; 8 g sugars; 4058 IU vitamin A; 26 mg vitamin C; 387 mg calcium; 5 mg iron; 778 mg sodium; 360 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 1/2 vegetable, 1 lean protein, 2 1/2 fat

Reviews 25

April 03, 2016
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By: EatingWell User
Delicious Very flavorful! All the ingredients work together well. My family enjoyed it. This will be a regular for me. Thank you!
August 04, 2015
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By: EatingWell User
SO GOOD! This is the first time I've reviewed a recipe, but just had to say it's one of the best recipes I've made from this site, and I've made a bunch. I make this all the time and even took the recipe with me when I went to visit my vegetarian son. Last night I made it even more vegetarian by substituting thick slices of roasted eggplant (from my garden) for the bread and it was just wonderful! Pros: Easy, yummy Cons: None
January 23, 2015
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By: EatingWell User
soooo delicious... I now make this on a regular basis.
January 19, 2012
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By: querian
Yummy yummy I really love this sandwich. We'll definitely be having it again. I had some arugula and cabbage that needed to be used up so I mixed it in with the spinach and it turned out great.
May 25, 2010
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By: EatingWell User
This recipe is so amazing. I used Jarlsberg Lite and served sweet potatoes fries as a side - YUM. Like some of the other posters, I am a vegetarian that often misses these types of hearty meals, but this sandwich will make you forget about corned beef; plus it's a great way to pack in a few servings of vegetables!
March 30, 2010
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By: Beth
Yum! I had planned on adding meat and taking out the spinach because it just seemed weird to me but I decided to give it a chance. I was very surprised. The only thing negative I can say is that it's very messy, so plan accordingly! ;p
January 26, 2010
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By: EatingWell User
I'd expect nothing less from Penny Cluse. It's always a treat to have brunch there, and makes me proud of Burlington's eatery scene. :)
December 30, 2009
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By: p-rice
Really great and easy. My husband did not complain about this meatless dinner. This will become a staple in our house.
December 09, 2009
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By: EatingWell User
This is one of my favorites to make for dinner. Quick, easy, and the leftovers are great for lunch the next day!!