Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.
Recipe courtesy of Food Network Kitchen
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Beet Reuben
Total:
20 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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 a cheese slice on 2 pieces of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Put the remaining 2 bread slices on top, 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 in half before serving.

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