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Broccoli Reuben

Broccoli Reuben

  • Yield: 2 servings
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  • 1 head Broccoli, broken into small florets
  • 1 clove Garlic, minced
  • Extra virgin olive oil
  • 4 slices Swiss cheese
  • 4 slices Pumpernickel rye bread
  • 1/2 cup Sauerkraut, drained
  • Unsalted butter
  • 4 Plum tomatoes, quartered
  • 1/2 cup Raw cashews
  • 1/8 cup Lemon juice
  • 1/8 cup Extra virgin olive oil
  • 2 cloves Garlic, crushed
  • 1 tsp Salt
  • 1 Dill pickle, minced


  1. Make the dressing by placing the tomatoes, cashews, lemon juice, olive oil, garlic and salt in a blender and processing until smooth. Transfer to a bowl, stir in the pickle and set aside.
  2. Preheat oven to 350F.
  3. Heat a skillet on medium heat. Butter one side of the bread and put the buttered side down in pan. Toast until golden, about 2-3 minutes. Place bread, toasted side down, on a baking sheet.
  4. Wipe skillet out and add 1-2 tbsp olive oil. Add broccoli and salt and pepper to taste. Cook until slightly charred and soft, about 3-4 minutes.
  5. Add the garlic and cook for another minute. Move broccoli to a plate and set aside.
  6. Spread a layer of dressing over untoasted side of each bread slice. Next layer broccoli over 2 of the bread slices, followed by the sauerkraut and then the cheese. Top with the remaining bread slices and bake until cheese is melted, about 3 minutes.
  7. Serve immediately.


Recipe adapted from