Beet Reubens

When I was a server at a restaurant I was constantly looking for new ways to enjoy the food vegetarian style, especially during lengthy double shifts. For the first half of my employment there was a reuben style sandwich on the menu -- I used to ask the cooks to grill one up for me without the corned beef, layers of melted Swiss, sauerkraut and smothered in Russian dressing. I love the tangy flavor of the Russian dressing and sauerkraut with all of that melted Swiss cheese.

Other Sandwich Wednesday Posts: Mushroom & Brie Sausage Sandwich; General Tso's Tofu Sub; Poached Egg and Avocado on a Croissant; Eggplant Sandwich with White Bean and Blue Cheese Spread; Stoplight BLT; Buffalo Blue Cheese and Crispy Black Bean Burgers; Mushroom Philly "Cheesesteaks"; Vegetable Sandwich with Dill Sauce; Cabernet Portabella Sliders and French Onion Soup Tartines.

Recipe from Food and Wine.

-1 large beet (about 14 ounces)
-1 tablespoon extra-virgin olive oil, plus more for brushing
-Kosher salt
-Freshly ground pepper
-1/4 cup mayonnaise
-1 tablespoon ketchup
-1 tablespoon sweet pickle relish
-1 tablespoon fresh lemon juice
-8 slices of rye bread
-Softened unsalted butter, for brushing
-1/2 cup sauerkraut, drained and warmed
-6 slices of Swiss cheese

Preheat the oven to 350. Peel the beet and slice into 1/4 inch thick pieces, coat in olive oil and season. Roast until tender.

In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Spread half with Russian dressing, top the other half with the roasted beets, sauerkraut and Swiss cheese. Broil until the bread is toasted. and the cheese is melted. 

Serve alongside additional Russian dressing. 

This was my favorite sandwich that we've made during the entire time that I've been blogging for Sandwich Wednesday. The flavors were spot on, the homemade Russian dressing was perfect, the beets added a nice touch and the sauerkraut was nice and tangy. I've never had an actual reuben, but Dave said that this stacked up to the real thing. 


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