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Close-up of a vegan Reuben sandwich with beet pastrami and dill cabbage.

Vegan Reuben Style Sandwich With Beet Pastrami & Quick-Pickled Dill Cabbage

A delicious vegan Reuben sandwich featuring savory beet pastrami and tangy quick-pickled dill cabbage. This sandwich is a flavorful and satisfying plant-based twist on a classic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Beet Pastrami:
  • 2 large beets peeled and thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
Quick-Pickled Dill Cabbage:
  • 1/2 head green cabbage thinly shredded
  • 1/4 cup apple cider vinegar
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp fresh dill chopped
  • 1/2 tsp salt
Sandwich:
  • 4 slices rye bread
  • Vegan Thousand Island dressing store-bought or homemade
  • Vegan Swiss cheese slices
  • Vegan butter or oil for grilling

Method
 

  1. Preheat oven to 400°F (200°C). Toss beet slices with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Spread beets on a baking sheet. Bake for 20-25 minutes.
  2. Combine shredded cabbage, apple cider vinegar, water, sugar, dill, and salt. Mix well. Let it sit for at least 15 minutes to pickle. Stir occasionally.
  3. Spread vegan Thousand Island dressing on rye bread. Layer with vegan Swiss cheese, beet pastrami, and quick-pickled dill cabbage. Top with rye bread.
  4. Spread vegan butter or oil on the outside of the bread. Heat a skillet over medium heat. Grill the sandwiches for 3-4 minutes per side.
  5. Slice sandwiches in half and serve immediately.

Notes

For a spicier kick, add a pinch of red pepper flakes to the beet pastrami marinade.