Smoky Vegetarian Beet Reubens
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.
- 1 large beet (about 14 ounces)
- 0.5 cup sauerkraut, drained and warmed
- Softened unsalted butter, for brushing
- 8 slices of rye bread
- 1 Tbsp fresh lemon juice
- 1 Tbsp sweet pickle relish
- 1 Tbsp ketchup
- 0.25 cup mayonnaise
- Smoked salt, for sprinkling
- 0.5 tsp coriander seeds, finely crushed
- Freshly ground pepper
- Kosher salt
- 1 Tbsp extra-virgin olive oil, plus more for brushing
- 6 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 1/4 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.
Recipe Credit: Todd Ginsberg
Image Credit: Christina Holmes