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Zucchini Reuben Style Sandwich (Vegetarian)
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5 from 3 votes

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.
Prep Time5 mins
Cook Time20 mins
Total Time20 mins
Course: Brunch/ Breakfast/ Dinner
Cuisine: Irish
Servings: 2 sandwiches
Author: Stephanie


Zucchini Topping:

  • 1 tbsp. olive oil
  • 1 large zucchini
  • 1/2 red onion
  • 1/4 tsp. caraway seeds
  • 1/2 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:

  • 1/2 cup mayo
  • 2 tbsp. ketchup
  • 1 medium sized dill pickle- finely chopped
  • 1/2 tsp. white wine vinegar
  • 1/4 tsp. each garlic powder & onion powder
  • dash of salt
  • 4 slices gluten free rye bread*


Zucchini instructions:

  • Rinse zucchini and slice off ends. Slice into about 1/4 -1/2 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 tbsp 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.


*could also use a gluten free pumpernickel bread or bread of choice