Veggie Reubens

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Ok, it didn’t photo well. But it tastes AMAZING!

My favorite restaurant is this cute little Mom & Pop restaurant/ice cream shop less than 5 minutes from my house. It’s one of the few places around us that has vegetarian options that aren’t salad. Don’t get me wrong, I loves good salad but as an introvert, salads aren’t appealing enough to make me want to go out to dinner.

Another note about this restaurant, we are easily the youngest people in there by a good 20 years most of the time. My mom says the age gap of patrons at the restaurant speaks to my soul because I’m an “older” person at heart. I feel this is a good thing, not sure she means it as a compliment, haha.

Anyways, back to the fact that they have wonderful vegetarian options. This is the restaurant I discovered the vegetarian Reuben. Seriously it’s the best. We went there multiple times while I was pregnant with my 2nd because I had such bad cravings for it. I also gained 60 lbs while pregnant, not saying it’s associated…maybe it is.

So then Covid happened, and if anything will make an introvert want to stay home more, it’s the chance of catching a deadly illness while being in a crowded space. Nope. No, thank you. I really wanted to try and recreate Doug’s Veggie Reuben as it’s called at the Parlor, and I’m thrilled with the turnout!

Start by preheating your oven to 425. Begin dicing your vegetables: 1 zucchini, 1 yellow squash, 1/2 an onion, 1 eggplant and about 5 mushrooms. These can be changed out but I’d generally stick with those that roast similarly.

Throw the diced veggies in a sheet pan lined with parchment paper or a silpat mat. Toss on a little olive oil (or oil of your choosing). I’ll admit I don’t measure my olive oil. I’d say I probably used about 1 tbsp or so. Stir the veggies around in the pan until they are all coated. Add a little more if needed.

Place your sheet pan in the oven for about 30 minutes. Check about 15 minutes in and give it a stir before placing back in the oven for the remaining 15 minutes.

Pretty Veggies

Meanwhile begin buttering your bread slices and getting your other ingredients ready. Just like a grilled cheese, butter the outside of each slice. You will need 2 slices of cheese per sandwich, Russian dressing (tbsp measurer) and sauerkraut (tbsp measurer).

At this time you can start preheating your griddle/panini maker/Foreman grill. If you are making these on the stovetop, wait to heat until veggies are done. Once you are ready to start cooking and the veggies are done, place one piece of sourdough bread, butter side down on the cooking surface. Place 2 slices of Swiss cheese on the first piece of bread. On top of the cheese, place 1/4 – 1/2 cup of the roasted veggies, followed by 1-2 tbsp Russian dressing and 2 tbsp sauerkraut. Top with the second piece of bread.

Depending on what you are using to cook the Reuben, either close the lid and let both sides cook. If you are using a griddle or skillet, let it sit until the cheese has time to melt then flip. Once it has browned on both sides, it’s time to eat!

Note: I would try to get the thickest type of bread you can find. I had sour dough, which is the perfect taste, but I wished it was thicker. Unfortunately, I’ve been doing pick up for groceries because Covid and it was a bit thinner than I would have liked.

Veggie Reuben

Serves: 7

Looks plain on the outside, lots of flavor on the inside!

Ingredients:

  • 1 Zucchini
  • 1 Yellow Squash
  • 1/2 an Onion
  • 1 Eggplant
  • 5 Mushrooms
  • Olive oil (or oil of your choice)
  • 14 Slices of Sour Dough Bread (Thick Slice)
  • Russian Dressing
  • Sauerkraut
  • 24 Slices of Swiss Cheese

Instructions:

  1. Preheat oven 425. Dice all the veggies, placing them in a prepared pan as you go. Add a dollop of oil (sorry, 1 tbsp ish) and stir to coat. Place pan in the oven for 30 minutes.
  2. Meanwhile, prepare your bread by buttering each slice. Set aside until veggies are done. Pull out everything else you will need, dressing, sauerkraut and cheese. If you are using a griddle, panini maker or Foreman grill, preheat now.
  3. Once veggies are done, place first piece of bread (butter side down) on your heated cook surface. Add 2 slices of Swiss cheese, followed by 1/4 – 1/2 cup of roasted veggies, 1-2 tbsp Russian dressing, 2 tbsp of sauerkraut and top with the second piece of bread (butter side up).
  4. Let this sit for about 5 minutes until the bread is lightly brown. If using a skillet or griddle, flip and repeat for 5 more minutes or until both sides are lightly brown. Repeat the steps for remaining sandwiches.

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