Vegetarian Reubens with Russian Dressing

Vegetarian Reubens with Russian Dressing

29 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
  • ½ cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
  • ½ 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; 4,058 IU vitamin A; 26 mg vitamin C; 387 mg calcium; 5 mg iron; 778 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value), Vitamin C (43% dv), Calcium (39% dv), Folate (30% dv), Iron (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetable, 1 lean protein, 2½ fat

Reviews 29

December 05, 2019
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By: bandbri
Seriously best recipe on this website. Don't be afraid to make this, tastes so much better then the ingredients listed together would make you think. I made it exactly like the recipe states without the capers since I didn't have any and it was out of this world delicious! Everyone loved them here! AAA+++ recipe
August 27, 2017
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By: rlocati1
Terrific, great combo of veggies. Used Imagine Brand no chicken chicken broth to saute the veggies instead of using oil. Got out my waffle iron and toasted whole sandwich in that for a change too--turned out great. Just a spray of oil on the waffle iron itself. Used 1/2 nonfat yogurt and 1/2 lite mayo. is a favorite and will make often.
April 19, 2017
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By: lcv inVermont
I made these for dinner tonight and they were just delicious! Messy as mentioned by others, but so worth it.
April 02, 2017
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By: SarahOwens
Unbelievably good! We made it with homemade rye bread and it was incredible. I didn't change anything about the recipe, and have no plans to do so next time. This is just perfect for lunch or dinner for the two of us.
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: Nikki Rich
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!
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