Tasty vegan sandwich is made with beetroot sauerkraut, gherkins, mushrooms and rye bread. Recipe is courtesy of Biona.

Sauerkraut Sandwich
Sauerkraut Sandwich


  • To make the Russian dressing, combine all ingredients in a bowl and stir to combine. 
  • Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds. 
  • Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.
  • To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Grill until lightly toasted.
  • Remove from the pan and smear the unbuttered side of one slice with a good dollop of the dressing before following with a generous handful of the mushrooms. If you are using cheese slices, add a slice now then add the sauerkraut, slices of the gherkin and fresh dill. 
  • Place the second slice of bread on top (buttered side out) and return the sandwich to the pan and lightly grill until warmed through. 
  • Serve immediately.

Courtesy of Biona


  • For the Mushrooms:
  • ¼ tsp fennel seeds
  • ½ tsp mustard seeds
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil, to fry
  • 150g mixed mushrooms
  • Pinch sea salt
  • For the Russian dressing:
  • 1 tbsp Biona Organic Hot Pepper Sauce
  • 1 tbsp finely chopped Biona Organic Gherkins
  • 1 tsp Biona Organic Worcester sauce
  • 1 tsp sweet paprika
  • 115g vegan mayonnaise
  • For the Sandwich:
  • 3 Biona Organic Gherkins, sliced
  • 3 slices vegan cheese
  • 6 slices Biona Organic Chia and Flaxseed Rye Bread
  • Biona Organic Ruby Beetroot Sauerkraut
  • Fresh dill
  • Vegan butter