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Vegetarian Reubens Recipe
Vegetarian Reubens Recipe photo by Taste of Home

Vegetarian Reubens Recipe

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Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 package (6 ounces) sliced baby portobello mushrooms
  • 2 tablespoons olive oil, divided
  • 1 package (6 ounces) fresh baby spinach
  • 8 slices marble rye bread
  • 1/4 cup prepared Thousand Island salad dressing
  • 8 slices process Swiss cheese
  • 1 cup sauerkraut, rinsed and well drained
  • 2 tablespoons butter, softened

Nutritional Facts

1 sandwich equals 475 calories, 30 g fat (12 g saturated fat), 56 mg cholesterol, 1,446 mg sodium, 35 g carbohydrate, 6 g fiber, 18 g protein.


  1. In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat.
  2. Spread bread slices with salad dressing and top with a cheese slice. Layer four slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches.
  3. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 4 servings.
Originally published as Vegetarian Reubens in Weeknight Cooking Made Easy Annual 2005, p198

Nutritional Facts

1 sandwich equals 475 calories, 30 g fat (12 g saturated fat), 56 mg cholesterol, 1,446 mg sodium, 35 g carbohydrate, 6 g fiber, 18 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed May. 3, 2015

"I could not get enough of this sandwich! I was worried that the spinach would add a bitter, mushy taste to the grilled cheese, but it was a nice compliment to the other flavors. The only problem I had was with the bread getting soggy pretty quickly after the sandwich leaves the griddle."

Reviewed Mar. 18, 2015

"A tasty twist on the classic grilled cheese. I love the mushrooms and sauerkraut combo."

Reviewed Jun. 6, 2012

"Myhusband and I are attempting to eat one meatless dinner a week. He is a big time meat and potatoes man. I made this a few weeks ago and he requested I make this again. It is very good."

Reviewed Apr. 19, 2012

"I hesitated to make this recipe as I really didn't think it would taste good. Boy was I wrong! The flavor combination really works, and it is so easy to make. I already bought the ingredients for another batch. I used pumpernickel bread."

Reviewed Feb. 25, 2012

"Husband didn't like spinach in sandwich and wanted more dressing but I liked it as written so we'll adapt his next time."

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