The Magnus Ruben
SWISS “CHEESE”, RUSSIAN DRESSING, SAUERKRAUT
This sandwich is no ordinary creation. It’s an ode to our dear colleague Magnus Ruben—a buff marble from Iceland, macro-counting enthusiast, and self-proclaimed “macro-whore.” While he never requested this culinary masterpiece, his name practically demanded it.
Enter The Magnus Ruben: a plant-based riff on the classic Reuben sandwich, boasting juicy strips of marbled plant-based steak, tangy sauerkraut, creamy Russian dressing, and perfectly melted vegan Swiss cheese between slices of toasted rye bread. Whether you're a fan of tradition or simply love bold flavors, this sandwich is here to satisfy. True flavor players, this one’s for you.
The Magnus Ruben: Plant-Based Flavor Titan
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
N. American
Author
Lucy Albert
Servings
1
Between two slices of toasted dark rye bread lies a hearty, juicy, beautiful mess of ingredients that make no sense on paper but all the sense in the mouth. Indeed, the Reuben sandwich is one of the great culinary classics of the 20th century, so I am certain that a plant-based rendition will be considered an abomination by purists. But true flava playas don’t care. They FEEL! However, this sandwich delivers not only feelings but also nutrition. That’s why this recipe is dedicated to a very buff marble - Magnus Ruben - our dear colleague from Iceland and a self-described “macro-whore”. He never asked for this, but his name sure did. So here it is, try it, and rest assured, you’ll have no regrets.
Ingredients
-
1 Juicy Marbles Thick Cut Filet, sliced into strips
- 1 tsp oil (for cooking)
- 1 tsp salt
- 1 tsp black pepper
- A handful of sauerkraut
- Your favorite vegan Swiss cheese
- 2 tbsp ketchup
- 2 tbsp vegan mayo
- 1 tsp horseradish (adjust to taste)
- 2 slices of dark rye bread
Directions
Make the Russian Dressing
In a small bowl, mix ketchup, mayo, and horseradish until creamy and uniform. Set aside.
Toast the bread and melt the cheese
Place the vegan Swiss cheese on one slice of bread. Toast the bread using your method of choice:
- Toaster Oven: Toast at 160°C (320°F) for 8 minutes.
Pan: Use low heat and cover the bread to help the cheese melt faster.
Panini Press: Assemble the sandwich first, then press for a few minutes until crisp.
Sear the Meat
Heat a non-stick pan over medium heat and add a little oil.
- Add the sliced Juicy Marbles and season with salt and pepper.
- Sear for about 2 minutes on each side until golden brown and crispy.
Assemble the Sandwhich
Spread a generous layer of Russian dressing on the non-cheese slice of bread.
- Add the seared Juicy Marbles and sauerkraut.
- Top with the cheese-topped slice of bread.