Vegan Avocado Reubens with Homemade Thousand Island Dressing

In my previous foodie life, I wasn’t a fan of reubens. There was something gross about the combination of thousand island dressing (gag) and sauerkraut (the smell!). That being said, my life was changed when I had the Pastrami Reuben at the Augusta Restaurant. OMG. That sucker was GOOOOOD. Chef Ben cured his own pastrami, made his own bread (amazing!) and made everything else from scratch and it came together in a beautiful symphony of flavors. *sigh* However, after making the change to plant-based vegan lifestyle, there were no more pastrami reubens. Nick and I found a recipe for Avocado Reubens and were so excited to make them. These are a winner. We ate them two days in a row and every bite was even better than the last! Yum!


Avocado Reubens
(recipe adapted from Vegan Cooking for Carnivores)
4 slices rye bread
1 firm avocado, halved, pitted, removed from skin and thinly sliced
Kosher salt and freshly ground pepper
1/2 cup sauerkraut, drained (we used Frank’s)
1 tomato, thinly sliced
Thousand Island Dressing

Thousand Island Dressing
3/4 cup vegan mayonnaise
1/4 cup ketchup
8 pickle slices, chopped
1 T pickle juice
Kosher salt and freshly ground black pepper

Lightly toast the bread and spread all 4 slices with the dressing. Distribute the avocado slices evenly on 2 slices of the bread. Season the avocado with salt and pepper. Spread an even amount of the sauerkraut over the avocado and top with the tomato slices. Top with remaining bread slices.

Enjoy! You won’t be disappointed!