Beet Reuben
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 597
- Total Fat
- 47
- Saturated Fat
- 20
- Carbohydrates
- 27
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 20
- Cholesterol
- 91
- Sodium
- 1031
- Total: 20 min
- Active: 20 min
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
- 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.