Vegetarian Reuben Sandwich with yogurt-based Russian dressing and frozen veggie patties! This healthier riff on the classic is every bit as hearty, and comes together in just 20 minutes. 
This post is sponsored by Dr. Praeger’s. I was compensated for my time, however all opinions are my own.
Vegetarian Reuben Sandwich with Sauerkraut:
In my opinion, this Reuben recipe highlights the BEST parts of the sandwich: The salty, crunchy kraut, tangy Russian dressing, hearty rye bread, and of course, melty Swiss cheese. I could always do without the mound of meat, however it’s nice to have a little punch of protein wedged in between. That’s where a frozen veggie patty comes into play! I love Dr. Praeger’s, in particular, because the protein comes from beans, and they’re chock-full of a variety of veggies.
These sandwiches are a great way to sneak in nutrients while also indulging the craving for a hearty handheld meal. Plus, they come together in just 20 minutes, making them a total weeknight win.
The Best Frozen Veggie Burgers:
This holiday season, I’m spending long days in the kitchen developing, cross-testing, and photographing recipes. And in the spirit of all things Christmas, I’m cranking out a LOT of cookie recipes. So, if I haven’t made with anything with veggies or protein by the time lunch rolls around, frozen veggie burgers are my go-to.
The frozen veggie burger aisle, however, is becoming hard to navigate with the boom in alternative meat products. While I support the expansion of plant-based alternatives, some products are made with less-than-stellar ingredients. Which is one of many reasons I rely on Dr. Praeger’s blends of frozen veggie burgers for a guaranteed nutritious and delicious option.
Not only are Dr. Praeger’s veggie burgers packed with real veggies and big flavor, they have a unique blend of ingredients and spices to satisfy any craving. For these sandwiches, I recommend the California Veggie Burgers, which are made with string beans, carrots, peas, garlic, and spices.
I prefer to cook them in a skillet to develop a golden, crispy exterior. However you could also cook them in the oven/toaster oven, or even the microwave to save time.
Reuben Sandwich Sauce:
One of the hallmarks of a classic Reuben Sandwich is a generous slick of Russian dressing. Russians actually call it “ketchunnaise” because it contains both mayonnaise and ketchup, plus a handful of other ingredients. In this version, however, Greek yogurt stands in for mayo for an extra nutrient boost. Also in the mix is ketchup (of course), Dijon mustard, sauerkraut, and paprika. You can also add a dash of hot sauce if you prefer some heat.
I prefer to whip up this simple sauce in a mini food processor or blender to make it ultra smooth and spreadable. Feel free to prepare it 3 or 4 days in advance to cut down on sandwich assembly time!
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your epic creations! And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.
More Recipes Using Frozen Veggie Burgers:
- ½ cup plain whole-milk Greek yogurt
- ¾ cup plus 3 Tbsp. refrigerated sauerkraut with caraway, drained
- 2 Tbsp. ketchup
- 2 tsp. Dijon mustard
- ¼ tsp. paprika
- 8 slices rye bread, toasted
- 4 slices Swiss cheese
- 1 box Dr. Praeger's California Veggie Burgers, cooked according to package instructions
- Prepare Russian dressing by combining yogurt, 3 Tbsp. of the kraut, ketchup, mustard, and paprika in a mini food processor or blender; blend until mostly smooth.
- Preheat broiler to HIGH. Place 4 bread slices in a single layer on a baking sheet; top each with 1 slice of cheese. Broil 1 minute or until cheese melts. Top each slice with about 1 Tbsp. Russian dressing, followed by one cooked veggie burger, and 3 Tbsp. kraut. Spread remaining Russian dressing evenly on remaining 4 bread slices. Place bread, yogurt side down, on top of kraut, and serve.
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