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Close up of a sandwich made with whole-grain bread, marinated sliced eggplant, Swiss cheese, sauerkraut, and Thousand Island dressing.

Eggplant Reuben Sandwich

Eggplant Reuben Sandwich

A vegetarian twist on a classic Reuben made with eggplant, sauerkraut, and Swiss cheese on toasted whole-grain bread.
 Michigan Fitness Foundation
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 cup low-sodium vegetable stock
  • 4 teaspoons garlic powder
  • 1 teaspoon low-sodium soy sauce
  • 16 strips eggplant, thinly sliced
  • 8 slices whole-grain bread, toasted
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained
  • 2 tablespoons light Thousand Island dressing

Instructions
 

  • Preheat broiler.
  • Combine the vegetable stock, garlic powder, and soy sauce in a large skillet over medium heat.
  • When the mixture begins simmering, add the eggplant, spreading strips out evenly.
  • Cook about 5 to 8 minutes, until the eggplant is tender.
  • Remove from heat and set aside.
  • Arrange the eggplant on top of 4 slices of toast.
  • Top with cheese and place on baking sheet.
  • Arrange the sauerkraut on the other 4 slices of toast and place them on the baking sheet.
  • Place the baking sheet under the broiler until the cheese melts and the sauerkraut is warm, about 1 to 2 minutes.
  • Remove from oven, top sauerkraut with dressing and sandwich the toast slices together to make 4 sandwiches.
Keyword 30 minutes or Less, Bread, Lunch, Meatless, Weeknight Meals