Vegetarian reubens are a delicious twist on the classic grilled reuben sandwich. Quick pickled cabbage makes for a flavor packed and healthy vegetarian comfort food.
Slice the red cabbage into ½ inch strips. In a one gallon mason jar (or divide between two quart sized jars) mix together water, vinegar, salt, and sugar until dissolved. I usually put the lid on the jar and shake to dissolve everything.
Add cabbage and garlic, mashing down the cabbage so that it is fully covered with liquid. Add an extra splash of water if needed. Refrigerate for at least 2 hours and ideally 4 hours.
Horseradish Sauce
Add all ingredients to a small bowl, whisking to combine.
Vegetarian Reubens
Instructions for one sandwich on panini press: Preheat panini press to medium high heat*. Remove ½ cup pickled cabbage from container. Pat the cabbage with a paper towel to remove excess liquid. Spread two tablespoons of horseradish sauce on one side of the bread, then stack with ½ sliced tomato, ½ cup pickled cabbage, ½ cup spinach and two slices of Swiss cheese. Close the sandwich and heat on panini press until golden brown, about 3-5 minutes.
Instructions for stove top: Heat a skillet over medium heat. Once hot, add a pat of butter or oil. Once melted, add the sandwich cheese side down. Cook until golden, about 2 minutes, then flip. Place a pan or heat safe plate on top of the sandwich and push down so that everything is mushed together. Cook another minute with the plate on top. Enjoy immediately.
Notes
Vinegar: I like the red wine vinegar and apple cider vinegar combo for its flavor and light sweetness but white vinegar will work in a pinch.
Leftovers: Keep cabbage refrigerated in a closed container for up to 2 weeks.