Radical Reuben


This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a 15-ounce can of beets and use it for the marinade.

  • SERVINGServings


  • 1 lb. seitan, thinly sliced
  • 1 cup pickle juice
  • 1/2 cup beet juice or beet borscht
  • 1 tsp. pickling spice
  • 3/4 tsp. garlic powder
  • 1/8 tsp. ground black pepper
  • 1/4 cup soy mayonnaise
  • 3 Tbs. ketchup
  • 2 Tbs. finely chopped pickles
  • 8 slices rye bread
  • 4 slices Swiss or soy cheese
  • Sauerkraut, for garnish


1. To make Seitan: Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.

2. To make Reuben Sauce: Combine all ingredients in bowl.

3. To make Sandwiches: Preheat oven to broil. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan and cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates, and garnish with sauerkraut. Spread remaining 4 bread slices with Reuben Sauce, and place on top of Sandwiches.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 472
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 26 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 45 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 807 mg
  • Sugar Content: 6 g