This sandwich proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, roasted beet slices are sprinkeld with smoked salt, then served on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese and homemade Russian dressing.
Ingredients
- 1 large beet (about 14 ounces)
- 1 tbsp extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground pepper
- 1/2 tsp coriander seeds, finely crushed
- Smoked salt, for sprinkling
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tbsp 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
Directions
- 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 1/4 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. 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.
Make Ahead: The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.
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Recipe Credit: Todd Ginsberg
Image Credit: Christina Holmes
