Smoky Vegetarian Beet Reubens

Smoky Vegetarian Beet Reubens


·                                 1 large beet (about 14 ounces)

·                                 1 tablespoon extra-virgin olive oil, plus more for brushing

·                                 Kosher salt

·                                 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 rye bread

·                                 Softened unsalted butter, for brushing

·                                 1/2 cup sauerkraut, drained and warmed

·                                 6 slices of Swiss cheese


1.      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.

2.     In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

3.     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.


The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.




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