Reuben Style Pastrami on Rye with Midcoast Vegan Pastrami

Elevate your plant-based deli game with this loaded Reuben-style sandwich. Featuring the smoky, tender slices of Midcoast Vegan Pastrami and the deep, savory kick of The Vreamery’s Earth & Ember Umami Mustard, this build hits every flavor note: salty, tangy, and intensely savory. Finished with a creamy Russian-dressed slaw, it’s a deli classic reimagined for the modern palate.

Midcoast Vegan Pastrami Reuben on Rye

Elevate your plant-based deli game with this loaded Reuben-style sandwich. Featuring the smoky, tender slices of Midcoast Vegan Pastrami and the deep, savory kick of The Vreamery’s Earth & Ember Umami Mustard, this build hits every flavor note: salty, tangy, and intensely savory. Finished with a creamy Russian-dressed slaw, it’s a deli classic reimagined for the modern palate.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course dinner, entree, lunch, picnic

Cuisine American

Servings 2 Sandwiches

Ingredients

  

1x2x3x

• 4 slices thick-cut Rye
• 2 tbsp Vreamery Umami Mustard 1 tbsp per sandwich
• 6 oz Midcoast Vegan Pastrami 3 oz per sandwich
• 4 slices Vegan Cheese
• 1 cup Shredded coleslaw mix
• 1-3 tbsp Prepared Russian Dressing to toss with the slaw

Instructions

 

• Whisk all Russian dressing ingredients together and chill.
• Toss 1 cup of coleslaw with 1–3 tbsp of the dressing; set aside.
• Spread a generous layer of Earth & Ember Umami Mustard on the bottom slices of bread and a little Russian dressing on the top slices.
• Layer 3 oz of Midcoast Vegan Pastrami onto the mustard side, followed by 2 slices of vegan Swiss.
• Heat in a skillet or under a broiler until the cheese is soft and the “meat” is warmed through.
• Top with the dressed slaw and the final bread slice.

Keyword high protein, sandwich, vegan lunch

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