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Reuben Sandwich

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a plate of raw vegan Reuben Sandwich with fresh veggiesThe Reuben sandwich is normally a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut.  All grilled between slices of rye bread.  Of course numerous variations exist., and I am here to set the new norm, well for me anyway.

I wanted to make a  raw caraway and dill bread for quite some time, and I had the recipe developed, but it somehow got lost in the shuffle.

One evening I had decided it was time to go through my spice drawers and check each one for freshness.  They say that most spices start to lose their flavor after six months.

I was standing there… open, sniff, replace lid, open, sniff, replace lid, open, sniff, replace lid, *toss*, open, sniff, replace lid, you get the picture.

That was until I arrived at the caraway seed jar.  I removed the lid, sniffed, went to replace the lid, but decided not to.  I returned the jar under my nose where “we” got lost in time, it was a bonding moment.  hehe

There is something about both caraway and dill that just makes the choir sing for me. If they made a candle that smelt like caraway and dill, I would have one lit in every room.

After sniffing a few seeds up my nose, by accident, it jogged my memory… and made me snort.  Reuben sandwiches!  It was time to create my raw version of Reuben sandwiches.   So, here is a recipe mashup using several different components.   This sandwich really satisfies that craving for comfort food.   I hope you enjoy it.

Recipe mashup:


  1. This sandwich is very filling, so I suggest creating it as an open-face sandwich to start off with.
  2. Layering from the bottom up; one piece of raw Caraway and Dill Bread
  3. Spread 1-2 Tbsp of Raw Thousand Island Cole Slaw across the bread.
  4. Then place a layer of Vegan Swiss Cheese over the cole slaw.
  5. Top with Raw Cabbage Kraut, perhaps a pinch of sprouts and enjoy!

delicious, filling, nutritious raw vegan Reuben Sandwich

6 thoughts on “Reuben Sandwich

  1. Maureen says:

    This is a MUST make…NOW!! The Rueben is my husband’s favorite sandwich, which I rarely “allow” him to eat anymore. ;o)

    How did you coordinate the timing/prep for all of these recipes to come together? I’m trying to figure out where to start first, but I find myself thinking, “what would Amie Sue do?” Any words of wisdom and guidance are welcome!

    • amie-sue says:

      Good evening Maureen… ooh I can’t wait for you to make this for your husband. You must let me know what he thinks of the raw version. :) Let me help you with the timing of making the components: I would make them in the following order:

      1. Raw Caraway and Dill Sauerkraut – this first because it will take a few days to ferment the kraut, plus once it is ready it will store for months in the fridge.
      2 . Raw Caraway and Dill Bread – the bread will need a good part of the day to dehydrate but some of the ingredients will require soaking and dehydrating first so keep that in mind. I always recommend for others to get into the habit of soaking and dehydrating nuts and seeds right when you buy them so that they are ready for use when inspiration hits you. If you do this, then you are golden to get the ball rolling much quicker. If you need to do this process first… then make the bread the second thing you create since the soaking and dehydration will take an extra day or two.
      3. Vegan Swiss cheese – the cheese goes together and set ups really fast so this one is easy to make the day of, you just need to soak the cashews for a few hours.
      4. Raw Thousand Island Cole Slaw – this too can be made the day of or a day in advance. The slaw requires you to make the Vegan Chunky Thousand Island dressing which is quick and easy to make, then it is just the matter of adding in the other ingredients to make the slaw.

      Does this help Maureen? Let me know. :) Have a blessed evening, amie sue

  2. Deborah F says:

    Amir Sue,
    I cannot wait to try this as the Reuben was my absolute favorite sandwich and now I have an option. It will be my first attempt at fermenting food, but you provide much comfort with your explanation. I so enjoy your work and you do such a fabulous job from recipe, explanation, photos, presentation. You make me look forward to the next post, the next adventure in healthful dining.

    • amie-sue says:

      Thank you so much Deborah. I really appreciate your kind words and the fact that you took the time out to share this with me. :) Thank you for trusting my recipes and instruction in creating something new to you. Fermenting is so good for a person and quite easy. I use to be intimidated by it but not any more. I have a new recipe fermenting right now for some raw sweet pickle chips. I hope to be sharing that recipe real soon. They will be done tomorrow, then comes the taste test. Cross your fingers for and say a pickle prayer if you would. hehe Have a wonderful evening Deborah. amie sue :)

  3. Linda says:

    Amie Sue
    I love your recipes ! I have never made one but they sound and look so good I have a small cafe and would love to fine the time to try them for my customers.
    Much Love & Peace

    • amie-sue says:

      Good evening Linda,

      Thank you so much. :) I hope one day you to can find the time to try a few of them. Many of them are very quick and easy to make. Have a blessed nights sleep. :) amie sue

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