Dinner

Vegan Eggplant Reuben Sandwich Recipe

ByJulian Dempsey March 26, 2026March 26, 2026

Introduction

This Vegan Eggplant Reuben Sandwich is a delightful twist on the classic deli favorite. With tender, marinated eggplant slices, tangy sauerkraut, and creamy vegan Russian dressing, it offers a perfect balance of flavors. It’s a satisfying and flavorful plant-based meal that’s easy to prepare with a bit of patience.

A thick sandwich made with two slices of toasted white bread, each piece darkly browned at the edges and crisp. The bottom slice is spread with a light creamy sauce, topped with a thick, grilled dark mushroom cap. Above the mushroom lies a thick layer of melted creamy white cheese that drapes down the sides. On top of the cheese, several layers of crispy, reddish-brown bacon slices are piled loosely. The top bread slice also has a light spread of the same creamy sauce. The sandwich sits on a wooden board with a few green leaves in the background, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large Eggplant (peeled and sliced)
2 leaves Bay Leaves (crumbled)
1 tablespoon Whole Mustard seeds
1 teaspoon Peppercorns
2 teaspoons Coriander
1 tablespoon Ginger (grated)
1 teaspoon Cinnamon
1 teaspoon Cardamom
1 teaspoon Ground Cloves
1 cup Filtered Water
1 cup Distilled White Vinegar
3 cloves Fresh Garlic (minced)
1 teaspoon Instant Coffee or Espresso Powder
2 tablespoons Coconut Sugar
1 cube Vegan Beef-Flavored Bouillon
1 medium Beet (peeled and diced)
4 slices Rye Bread
1/2 cup Vegan Russian Dressing
1 cup Sauerkraut
4 slices Vegan Swiss Cheese (optional)

Instructions

Step 1: Peel the eggplant and slice it into pieces about 1/4″ to 1/8″ thick. Place the slices into a large glass bowl or a resealable plastic bag and set aside.
Step 2: In a nonstick pot, toast the bay leaves, mustard seeds, peppercorns, coriander, ginger, cinnamon, cardamom, and ground cloves over medium-high heat until fragrant.
Step 3: Add filtered water, distilled white vinegar, minced garlic, instant coffee or espresso powder, coconut sugar, and the vegan beef bouillon cube to the pot. Whisk to combine.
Step 4: Bring the marinade to a boil, then let it simmer for 1 minute.
Step 5: Pour the hot marinade over the eggplant slices, stirring to distribute the diced beet evenly throughout. Seal the container or bag and refrigerate overnight (at least 8 hours).
Step 6: Preheat the oven to 400°F (200°C). Remove the eggplant from the marinade and arrange the slices on a greased or lined baking tray in a single layer.
Step 7: Bake the eggplant for 25–35 minutes, until most moisture evaporates and the slices are slightly browned.
Step 8: To assemble, place two slices of vegan Swiss cheese on one slice of rye bread and toast until the cheese melts.
Step 9: On the other bread slice, spread vegan Russian dressing, add sauerkraut, then layer half of the baked eggplant slices.
Step 10: Top the prepared slice with the cheesy slice, press gently, and serve immediately.

Tips & Variations

For a smoky flavor, add a dash of smoked paprika to the marinade.
Use gluten-free bread to make this sandwich gluten-free.
If you don’t have vegan Swiss cheese, avocado slices make a creamy, delicious substitute.
Marinate the eggplant for longer than 8 hours for more intense flavor.

Storage

Store any leftover marinated and cooked eggplant in an airtight container in the refrigerator for up to 3 days. The assembled sandwich is best enjoyed immediately, but you can wrap it tightly and refrigerate it for up to 24 hours. To reheat, toast the sandwich lightly or warm the eggplant slices separately before assembling.

How to Serve

A close-up photo of a sandwich with three thick layers of toasted white bread, the top and bottom slices are dark golden brown with a crispy texture. The bottom bread has a spread of light orange sauce, topped with a thick, dark grilled mushroom slice, then a layer of melted white cheese with smooth, flowing edges that drip down slightly. Above the cheese, there is a thick pile of cooked, folded ham with a pinkish color and slightly crispy edges. On top of the ham, there is another dark grilled mushroom slice, and the sandwich is finished with the top bread slice, which also has some light orange sauce spread on its bottom side. The sandwich is placed on a wooden board set on a white marbled textured surface, against a plain dark background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread besides rye?

Yes, you can use your favorite hearty bread like sourdough or whole wheat. Rye bread adds a traditional flavor, but any sturdy bread will work well to hold the sandwich together.

Is it necessary to marinate the eggplant overnight?

Marinating overnight helps the eggplant absorb all the bold flavors and achieve the right texture, but if you’re short on time, marinate for at least 4 hours. The longer, the better for flavor depth.