A reuben sandwich stacked high

Veggie Reuben Sandwich

  • serves 1
  • Easy

Make this classic sandwich meat-free with mushrooms, dill pickle, Swiss cheese and pickled red cabbage. The best reubens come loaded with condiments – you'll need four for this recipe


Make this veggie reuben sandwich, then check out our classic grilled reuben sandwich, egg mayo sandwich, deli sandwich and more sandwich recipes. Also try making our easy homemade rye bread to use for these sandwiches.



  • closed-cup mushrooms 150g, thickly sliced
  • garlic 1 clove, crushed
  • rapeseed oil 1 tbsp, plus extra for brushing
  • low-fat mayonnaise 1 tbsp
  • low-salt, low-sugar tomato ketchup 1 tbsp
  • horseradish sauce 1 tsp
  • dill pickle ½ spear, very finely chopped, plus extra spears to serve
  • spring onion 1, white part only, very finely chopped
  • hot sauce a few drops
  • ground allspice a large pinch
  • rye bread 2 slices
  • Swiss cheese (such as emmental) 1 slice
  • pickled red cabbage 2 tbsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the mushrooms on a baking tray and cook for 10 minutes. Remove from the oven and sprinkle over the garlic. Drizzle over the oil and toss to coat, seasoning lightly. Return to the oven for another 10 minutes until deeply browned and tender. Remove from the oven and leave to cool.

  • Step 2

    Combine the mayo, ketchup, horseradish, pickle, onion, hot sauce and allspice in a small bowl, seasoning lightly. Spread one side of each bread slice with the dressing. Top one slice with the mushrooms, cheese and pickled cabbage. Top with the other slice of bread, dressing-side down.

  • Step 3

    Put a non-stick frying pan over a medium heat. Brush both sides of the sandwich with a little more oil, then add to the pan and press down using a spatula for 2-3 minutes until the underside of the sandwich is golden. Carefully flip the sandwich and press down again for 2 minutes until golden on the other side and the cheese has melted. Transfer the sandwich to a plate, slice and serve with the dill pickles.

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Nutritional Information

  • Kcals 510
  • Fat 34.6g
  • Saturates 6.4g
  • Carbs 31.2g
  • Sugars 7.1g
  • Fibre 5.5g
  • Protein 15.8g
  • Salt 1.5g