Tomato and Sauerkraut Sandwich

    25 minutes

    Similar to a Rueben sandwich, but without meat. This toasted sandwich features sauerkraut, smoked cheddar, Thousand Island dressing and tomatoes on rye bread.

    52 people made this

    Serves: 6 

    • 500g smoked Cheddar cheese, grated
    • 500g sauerkraut, drained
    • 1 cup Thousand Island salad dressing, or to taste
    • 12 slices rye bread
    • 2 tablespoons butter
    • 2 tomatoes, sliced

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat then mix thoroughly.
    2. Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
    3. Heat a large frypan to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.

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    Reviews in English (51)


    i make my veggie ruebans with sliced tofu (pressed/drained) browned in soy butter & a few tbs of garlic powder. I layer the tofu over rye bread, 1000 island dressing, warmed sauerkraut & swiss cheese... it tastes awesome and satisfies my meat eating bf  -  09 Aug 2010  (Review from Allrecipes USA and Canada)


    I thought these were okay but nothing I would make again. A classic reuben calls for Swiss cheese, not smoked cheddar. I followed the recipe exactly but think it would have been better with the Swiss. Also, I question why the cheese is shredded and mixed with the sauerkraut and dressing--seems like a lot of extra work. Even though this recipe omits the meat, the procedure for making the sandwich could still be followed--put the dressing on the inside of the bread and then layer the cheese, sauerkraut and tomato. I may try it that way, using Swiss cheese.  -  15 Jul 2007  (Review from Allrecipes USA and Canada)


    So yummy! What a great idea. I did use swiss and layered the ingredients instead of mixing them for ease.  -  04 Jan 2009  (Review from Allrecipes USA and Canada)