Reuben sandwiches are so delicious that it’s almost hard to believe that you could make them vegetarian and even MORE delicious. But it’s true. The beets are meaty and mighty and pair even better with the swiss cheese than pastrami. Don’t believe me, make this recipe! It’s just oozing with deliciousness.
Vegetarian Reuben Sandwiches with Beets
Time: 1 Hour and 30 Minutes
Adapted from Todd Ginsburg
2 large beets
1 tbsp extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of marbled rye bread
Softened unsalted butter, for brushing
3/4 cup sauerkraut, drained and warmed
4 slices of Swiss cheese
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/3 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
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. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface and spread with Russian dressing. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.