Ultra-satisfying Beet Sandwich (Vegetarian Reuben)
This beet sandwich is just like a classic Reuben, but vegetarian! It's so juicy, and flavourful that you'll forget pastrami ever existed!
Equipment
- Electric griddle or frying pan
- Mandoline or sharp knife
Ingredients
- 2 large beets - cooked cooled, and peeled
- 6 slices dark rye bread
- 6 tablespoons sauerkraut
- 150 grams cheese - I like Gruyere or Emmenthal
- 1 Tablespoon butter
For the Beet Marinade
- 1 tablespoon red wine vinegar
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds or grainy prepared mustard
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander seeds
For the Beet Sandwich Sauce:
- 100 grams mayo
- 30 grams ketchup
- 15 grams prepared horseradish
Instructions
- Wash the beets and cook them whole, either by steaming, boiling, roasting, or pressure-cooking. You'll know they're cooked when a paring knife slides easily in and out.
- While the beets are cooking, combine all the marinade ingredients in a medium-sized bowl and set them aside.
- Make the sandwich sauce by combining the mayo, ketchup, and horseradish in a small bowl. Store in the fridge until ready to use.
- When the beets are cool enough to handle, remove the skin. It should come off easily by just rubbing it off with your fingers or a tea towel. (Keep in mind, your tea towel will be stained forever).
- Slice the beets as thinly as possible with a mandoline or a knife, add them to the bowl with the marinade, and toss gently to coat.
- Grate the cheese and set it aside.
- When you're ready to make a sandwich (I generally make these one at a time), heat up an electric griddle on medium heat and butter one side of each slice of rye bread. Place both slices of bread butter-side-down onto the griddle.
- Cover the exposed sides of both slices of bread with grated cheese.
- On another area of the griddle (or in a frying pan over medium heat if your griddle isn't big enough), fry the sliced beets to warm them through. The sliced beets should make a sizzling sound, almost like pastrami.
- Spoon 2 tablespoons of sauerkraut onto one slide of the bread, being sure to squeeze a lot of the juice out first.
- Pile the hot sliced beets on the other side of the bread.
- Dollop a healthy amount of the sandwich sauce over the sauerkraut side of the sandwich.
- Close it up and dig in!
Video
Nutrition
Calories: 446kcalCarbohydrates: 25.9gProtein: 15.5gCholesterol: 71mgSodium: 963mgPotassium: 360mgFiber: 2.9gSugar: 11.2gCalcium: 397mgIron: 2mg
Tried this recipe?Let us know how it was!