Name: Beet Reuben
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 3 tablespoons mayonnaise; 2 tablespoons chopped dill pickle; 1 tablespoon ketchup; Dash of hot sauce; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 1 teaspoon ground allspice; 1 teaspoon ground mustard; Kosher salt and freshly ground black pepper; 2 large cooked beets, peeled; 4 slices rye bread; 4 thick slices Swiss cheese; 1 cup drained sauerkraut; 2 tablespoons unsalted butter

Directions

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25m Easy 95%

CLASS

Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.

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Beet Reuben

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