About the Recipe
The Reuben Sandwich is a famous American deli sandwich traditionally made with corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread. This vegetarian version replaces the corned beef with a flavour-packed soy mock meat while retaining the signature tangy, cheesy and savoury flavours of the original. A vegetarian twist on the classic Reuben Sandwich featuring homemade Rye Bread, Soy Mock Meat-based filling, Russian Dressing, Swiss Cheese and Sauerkraut.
Ingredients
RYE BREAD
Warm Water: 275g
Yeast: 8g
Salt: 15g
Bread Flour: 330g
Dark Rye Flour: 100g
Poolish: 300g (prepared using 150g water & 150g flour)
Caraway Seeds: 15g
Cocoa Powder: 10g
Molasses: 15g
RUSSIAN DRESSING
Veg Mayonnaise: 120g
Ketchup: 25g
Dijon Mustard: 10g
Relish/Dill Pickle (finely chopped): 20g
Onion (minced): 40g
Garlic (minced): 5g
Vegetarian Worcestershire Sauce: 5g
Horseradish (optional): 5g
Lemon Juice: 5g
Paprika: ½ tsp
Black Pepper: ¼ tsp
Salt: To taste
SOY MOCK MEAT
Soy Mock Meat: 300g
Water: 500g
Soy Sauce: 20g
Vinegar: 20g
Brown Sugar: 12g
Salt: 12g
Garlic: 5 cloves
Bay Leaves: 2 pc
Black Pepper: 2 tsp
Coriander Seeds: 2 tsp
Yellow Mustard Seeds: 1 tsp
Cloves: 2 pc
Paprika: 1 tsp
Beetroot: ¼ piece
SAUERKRAUT
Cabbage: 1 medium
Salt: 5g
ADDITIONALLY (FOR ASSEMBLY)
Swiss Cheese: As required
Preparation
RYE BREAD
Step 1
Mix 150g flour, 150g water and a small amount of yeast until smooth. Cover and allow it to ferment for 12 hours. This is Poolish.
Step 2
In a mixing bowl combine warm water, yeast, salt, bread flour, dark rye flour and the prepared poolish. Mix until a dough forms.
Step 3
Add the caraway seeds and knead well until the dough passes the windowpane test.
Step 4
Divide the dough into two equal portions. Leave one portion plain.
Step 5
Take the second portion and knead cocoa powder and molasses into it until evenly incorporated.
Step 6
Allow both doughs to rest for 30 minutes.
Step 7
Perform one Stretch and Fold (S&F) session to strengthen the dough.
Step 8
Cover and proof for 1 to 1½ hours.
Step 9
Roll both doughs into rectangular sheets. Layer the dark dough over the light dough and roll tightly to create a marbled swirl.
Step 10
Transfer the shaped loaf into a greased bread tin. Cover and proof for about 60 minutes or until doubled.
Step 11
Score the loaf using a sharp blade.
Step 12
Bake at the oven's maximum temperature for 20 minutes. Reduce the temperature to 210°C and bake for another 15 minutes. Cool completely before slicing.
RUSSIAN DRESSING
Combine all the dressing ingredients in a bowl and mix thoroughly until smooth. Refrigerate until required.
SOY MOCK MEAT FILLING
Step 1
In a saucepan combine water, soy sauce, vinegar, brown sugar, salt, garlic, bay leaves, black pepper, coriander seeds, mustard seeds, cloves, paprika and beetroot.
Step 2
Bring the mixture to a gentle simmer. Add the soy protein and cook until the flavours are absorbed. Allow it to cool before slicing thinly.
SAUERKRAUT
Step 1
Wash, cut and shred the cabbage. After shredding, wash again properly.
Step 2
Add 5g of salt to the shredded cabbage and start mixing/pressing with your hands. Drench all the water out and store the pickled cabbage in an air-tight glass container. Your Sauerkraut is ready.
ASSEMBLY
Step 1
Toast the bread according to your preference. Spread Russian dressing generously on both slices of rye bread.
Step 2
Layer the soy mock meat, Swiss cheese and sauerkraut. Use a blow torch to melt the cheese, if required.
Step 3
Close the sandwich, slice in half and serve immediately while hot.
Tips and Tricks:
Always ferment the poolish for the full 12 hours to develop flavour.
Do not skip the windowpane test as it ensures proper gluten development.
The beetroot provides the classic corned beef colour without affecting the flavour significantly.
Allow the bread to cool completely before slicing to avoid a gummy texture.
Drain excess moisture from the sauerkraut before assembling the sandwich.