Beet Reuben Sandwich Recipe

Introduction

The Beet Reuben Sandwich is a vibrant twist on a classic, featuring tender, seasoned beets in place of corned beef. Layered with Swiss cheese, sauerkraut, and Russian dressing on toasted rye bread, this sandwich offers a satisfying vegetarian option bursting with flavor.

Ingredients

• 2 medium red beets (about 12 oz. total)
• 1/2 tsp. kosher salt
• 1 tbsp. water
• 1 tbsp. coriander seeds
• 1 tbsp. allspice berries
• 1 tsp. mustard seeds
• 1/2 tsp. freshly ground black pepper
• 8 slices rye bread
• 4 tbsp. unsalted butter, softened
• 1/2 cup store-bought or homemade Russian dressing
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained

Instructions

1. Step 1: Peel the beets and cut them in half lengthwise. Then slice crosswise into generous 1/4-inch thick half-moons.
2. Step 2: Place the beet slices in a large microwave-safe bowl. Sprinkle with kosher salt and toss to coat. Add 1 tablespoon of water and cover tightly with plastic wrap or a large plate.
3. Step 3: Microwave the beets on high for 5 minutes. Carefully remove the cover to avoid steam burns, stir the beets, then cover again and microwave until fork-tender, about 3 more minutes. Let cool slightly.
4. Step 4: While the beets cook, toast coriander seeds, allspice berries, and mustard seeds in a small skillet over medium heat. Stir frequently until fragrant, about 1 to 2 minutes. Allow to cool, then grind coarsely in a spice grinder or mill.
5. Step 5: Transfer the ground spices to a small bowl, add black pepper, and mix well.
6. Step 6: Arrange the bread slices on your work surface. Spread softened butter on one side of each slice. Flip 4 slices buttered side down, then spread each with 1 tablespoon of Russian dressing and sprinkle evenly with half of the ground spice mix.
7. Step 7: Flip the remaining 4 slices buttered side down. Top each with 2 slices of Swiss cheese and 5 to 6 beet slices. Sprinkle the remaining ground spice mix over the beets, then layer with sauerkraut. Close each sandwich with a dressing-coated slice, butter side up.
8. Step 8: Preheat a large nonstick skillet over medium heat. Place 2 sandwiches in the skillet with the cheese side facing the pan. Cook until the bread is golden brown and the cheese starts to melt, about 2 to 3 minutes.
9. Step 9: Carefully flip the sandwiches and cook the other side until golden brown and the cheese is fully melted, about 2 to 3 minutes more. Transfer to a plate and repeat with the remaining sandwiches. Serve warm.

Tips & Variations

• For extra tang, add a thin layer of Dijon mustard under the Russian dressing.
• Use homemade Russian dressing to control the flavor and spice level.
• Try substituting sauerkraut with pickled red cabbage for a different twist.
• To make this sandwich vegan, swap Swiss cheese and butter with plant-based alternatives and use a vegan Russian dressing.

Storage

Store any leftover Beet Reuben Sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat to maintain crispness and help the cheese melt again. Avoid microwaving to keep the bread from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets instead of microwaving them?

Yes, roasting beets adds a deeper flavor. Wrap whole beets in foil and roast at 400°F (200°C) for 45 to 60 minutes until tender. Then slice as directed.

What can I use if I don’t have rye bread?

Sourdough or pumpernickel are great alternatives that complement the flavors nicely. Choose a hearty bread that can hold up to the fillings without becoming soggy.

Beet Reuben Sandwich Recipe

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This Beet Reuben Sandwich offers a vibrant twist on the classic Reuben by using tender, spiced beets instead of corned beef. Layers of Swiss cheese, sauerkraut, and tangy Russian dressing are sandwiched between toasted rye bread, creating a rich, flavorful vegetarian alternative that’s perfect for lunch or a comforting dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beets and Spice Mix

• 2 medium red beets (about 12 oz. total)
• 1/2 tsp. kosher salt
• 1 tbsp. water
• 1 tbsp. coriander seeds
• 1 tbsp. allspice berries
• 1 tsp. mustard seeds
• 1/2 tsp. freshly ground black pepper

Sandwich Assembly

• 8 slices rye bread
• 4 tbsp. unsalted butter, softened
• 1/2 cup store-bought or homemade Russian dressing
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained

Instructions

1. Prepare the Beets: Peel the beets and cut them in half lengthwise. Slice each half into generous 1/4-inch-thick half-moons for even cooking and texture.
2. Cook the Beets: Place the beet slices in a large microwave-safe bowl and season with kosher salt. Toss to coat evenly. Add 1 tablespoon of water, then cover the bowl tightly with plastic wrap or a large plate to trap steam.
3. Microwave the Beets: Microwave the covered beets on High for 5 minutes. Carefully remove the cover, watch for hot steam, and stir the beets. Cover again and microwave for an additional 3 minutes until the beets are fork-tender. Let them cool slightly before assembling the sandwich.
4. Toast the Spices: While the beets cook, heat a small skillet over medium heat. Add coriander seeds, allspice berries, and mustard seeds. Toast, stirring frequently, until fragrant, about 1 to 2 minutes. Remove from heat and allow to cool.
5. Grind the Spices: Transfer the toasted spices to a spice grinder or mill. Pulse until coarsely ground. Combine ground spices with freshly ground black pepper in a bowl and mix well.
6. Prepare Bread and Spread: Arrange the rye bread slices on a work surface. Spread softened unsalted butter evenly on one side of each slice. Flip four slices butter-side down, and spread 1 tablespoon of Russian dressing on the plain side of each. Sprinkle each with 1/2 teaspoon of the prepared spice mix.
7. Assemble Sandwiches: Place the remaining four bread slices butter-side down. On these, layer 2 slices of Swiss cheese each, followed by 5 to 6 beet slices. Sprinkle another 1/2 teaspoon of the spice mix over the beets, then top with drained sauerkraut. Close each sandwich with the bread slices that have Russian dressing and spices, dressing side down.
8. Cook the Sandwiches: Preheat a large nonstick skillet over medium heat. Place two sandwiches on the skillet with the cheese side closest to the pan. Cook until the bread is golden brown and the cheese begins to melt, about 2 to 3 minutes. Flip and cook the other side until golden brown, another 2 to 3 minutes.
9. Serve: Transfer cooked sandwiches to a plate. Repeat cooking with the remaining sandwiches. Serve the Beet Reuben Sandwiches warm to enjoy the melty cheese, tangy sauerkraut, and spiced tender beets.

Notes

• To make this recipe gluten-free, substitute rye bread with a gluten-free bread of your choice.
• Use homemade Russian dressing for fresher flavor or a high-quality store-bought version if short on time.
• For a vegan version, replace Swiss cheese with a plant-based cheese and use a vegan butter and dressing.
• Be sure to drain the sauerkraut well to avoid soggy sandwiches.
• The spice mixture can be made in advance and stored in an airtight container for up to a week.

Keywords: Beet Reuben Sandwich, Vegetarian Reuben, Rye Bread Sandwich, Sauerkraut Sandwich, Russian Dressing, Swiss Cheese Sandwich, Spiced Beets