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Grilled Mushroom Rueben Sandwiches (Vegetarian/ Vegan)

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

While I wouldn’t call myself a sandwich person per se, I absolutely love a grilled sandwich, especially Reuben sandwiches. It is also my husband’s favourite sandwich. If you love a traditional Reuben sandwich with endless ribbons of pastrami, trust me you won’t miss the meat in this satisfying sandwich. I recommend using a mixture of mushrooms, such as cremini, oyster and shiitake rather than white button mushrooms. White button mushrooms just don’t have enough depth of flavour. The next best option, which is also more affordable than mushroom varieties such as shiitake or oyster is cremini mushrooms which are actually mini portabella mushrooms.
To wash or not to wash mushrooms?
I always wash my mushrooms. Mushrooms are typically quite dirty and no amount of wiping with a damp cloth seems to get all the dirt off in my opinion. It has been shown again and again that mushrooms do not absorb the water from washing. They will not get soggy. So go ahead and wash them I say!

 ¾ lb mixed fresh mushrooms, such as cremini, shiitake and oyster, sliced 350 grams
 2 tbsp avocado oil
 sea salt
 black pepper
 8 slices Rye style deli bread. I used Schar gluten free deli style bread, sourdough
 softened vegan butter or grass fed butter for spreading on outside slices of bread
 8 slices Emmentaler, Swiss, provolone/ sliced vegan provolone or raw Comté cheese
 1 cup drained sauerkraut or vegan kimchi
Russian Dressing
 ½ tsp dehydrated onion
 ½ cup vegan mayonnaise
 2 tbsp ketchup
 1 -2 tbsp prepared horseradish
 ½ tsp hot sauce
 ½ tsp gluten free Worcestershire sauce
 ¼ tsp smoked paprika
 ¼ tsp gluten free soy or tamari sauce
 sea salt

Preheat oven to 425 F and line 2 large rimmed cookie/baking sheets with parchment paper. Drizzle mushrooms with avocado oil and sprinkle with sea salt and pepper. Roast mushrooms, rotating baking sheets halfway through cooking until golden and crispy on the edges, 18-20 minutes.


Whisk all of the Russian dressing ingredients in a medium bowl and set aside. Preheat a cast iron griddle or pan over medium heat. Spread butter on outside of 1 slice of bread and spread Russian dressing on inside of bread. Place slice of bread on griddle (buttered side) and top with roasted mushrooms, sauerkraut or kimchi and then cheese.


Spread butter on another slice of bread and then more Russian dressing on the inside of the slice and top the other slice and toppings that are already grilling in the pan. Once the first slice of bread is an even golden brown, flip. Press down on top of the bread after you have flipped it and continue to grill the sandwich until equally deep golden brown in colour and cheese is melty and gooey.


Repeat process with remaining slices of bread to make a total of 4 sandwiches. Slice sandwiches in half and serve with extra drizzles of Russian dressing if desired.

Nutrition Facts

Serving Size 1 sandwich

Servings 0