This Zucchini Reuben Style Sandwich was inspired by my love for a good classic Reuben. Sauteed zucchini & red onion piled high on Rye style bread & then topped off with some gooey melty Swiss Cheese & tangy sauerkraut. Vegetarian & Gluten Free.
So if you thought you couldn't Enjoy all the classic flavors of a Reuben sandwich minus the meat then I'm here to prove you wrong.
At least about this one anyway..haha!
Cause Guys let me tell you this was beyond drool worthy stuff.
Hubby said a Reuben sandwich used to always be one of his favorites. So anyway I was on a mission to create a vegetarian version of one<<< this Mission has been accomplished!
And ya know with St. Patrick's Day right around the corner I thought this would be the perfect time to do it.
While this Zucchini Reuben Style Sandwich doesn't contain any corned beef like the typical Reuben, it still mimicked a lot of the same flavors.
Zucchini is another one of those wonder veggies in my opinion. I've turned it into pies, zoodles, pizza and so much more.
So get creative with some zucchini and make it into an insanely delicious sandwich!
And let's just say...I pinky promise, that you'll be so glad you did.
Do you guys pinky promise? I don't normally but it just sounded good so I rolled with it.
Cause I seriously think you need to have this Zucchini Reuben Style Sandwich in your life. And maybe even have it along side some zucchini fries.
See I told you zucchini was a versatile, wonder veggie....
But now I'm gonna sum up Why you're going want to try this Zucchini Reuben Style Sandwich since it's....
- Well Insanely delicious
- Piled high with sauteed zucchini, gooey Swiss Cheese & tangy sauerkraut...Need I say more
- Topped on Gluten free Rye style bread
- Can be made in under 20 minutes
- The perfect sandwich to celebrate St. Patties Day with
- Gluten Free & Vegetarian
📖 Recipe
Zucchini Reuben Style Sandwich (Vegetarian)
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
Enjoy!
Claire | SPrinkles and Sprouts
What a great way to still be able to enjoy such a classically loved sandwich!!!!!
Zucchini is such a great vegetable. I am always adding it to recipes. Will add this recipe to my zucchini list 😉
(Also loving the caraway seeds....they are such an underused spice!)
Shadi Hasanzadenemati
I love how easy and tasty this recipe is! I know my family will love it, too! Plus, homemade Thousand Island Dressing sounds awesome!
Jessica Levinson
Love this sandwich so much! It's so creative and looks incredibly delicious!
Jere Cassidy
Looks super tasty, lots of layers of flavor going on.
Lois Christensen
Definitely keeping this recipe in mind for when our zucchini is over-producing this summer in our garden. Sounds really good!