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Beet Reuben Sandwich Recipe

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★★★★★

4.8 from 106 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/beet-reuben-sandwich-recipe/