Zucchini Reuben Style Sandwich (Vegetarian)
This Zucchini Reuben Style Sandwich is piled high with sauteed zucchini & red onion and then topped off with melty Swiss Cheese and sauerkraut.
Servings: 2 sandwiches
Ingredients
Zucchini Topping:
- 1 tbsp. olive oil
- 1 large zucchini
- ½ red onion
- ¼ tsp. caraway seeds
- ½ tsp. fennel seeds
- salt & pepper to taste
Sandwich toppings:
- 4 tbsp. sauerkraut- divided
- 2 slices Swiss cheese- divided
- 2 tbsp. homemade thousand island dressing- per sandwich
Homemade Thousand Island Dressing:
- ½ cup mayo
- 2 tbsp. ketchup
- 1 medium sized dill pickle- finely chopped
- ½ tsp. white wine vinegar
- ¼ tsp. each garlic powder & onion powder
- dash of salt
- 4 slices gluten free rye bread*
Instructions
Zucchini instructions:
- Rinse zucchini and slice off ends. Slice into about ¼ -½ inch slices and set aside.
- Slice half of red onion and mix with zucchini slices.
- Heat olive oil over medium heat on stove top. Add sliced zucchini, red onion, caraway sees, fennel seeds, & salt & pepper to taste.
- Cook stirring every couple minutes until zucchini is tender and starting to slightly brown around 15 minutes.
- Remove from pan and set aside.
- While zucchini is cooking make sure to preheat oven to 250 degrees.
- Top 1 slice of bread for each sandwich with zucchini and onion followed by Swiss cheese and then 2 tablespoon sauerkraut per sandwich.
- Place on sheet pan in preheated oven for about 5 minutes till cheese is melted.
- Remove from oven and spread thousand island dressing on other side of bread and top sandwich.
Homemade Thousand Island Dressing:
- Add all of the ingredients to medium mixing bowl and combine well. Can store in fridge covered for up to a week.
Notes
*could also use a gluten free pumpernickel bread or bread of choice