Vegetarian Reuben Sandwich
The succulent slices of roasted beets are the perfect substitution for corned beef in your typical Reuben. Our vegetarian version of this sandwich will leave even the hungriest of carnivores asking for more.
Cook time: 4min
1 large beet
2 teaspoons olive oil
½ teaspoon black pepper, freshly ground
¼ teaspoon coriander seeds, finely crushed
2 tablespoons mayonnaise, homemade (used the mayonnaise recipe in Egg Salad on Homemade Biscuit for calculations)
1 tablespoon tomato paste
1 cornichon, chopped
1 tablespoon lemon juice, freshly squeezed
½ tablespoon butter, unsalted, softened
2 (6 inch x 2 inch size) hot dog buns
2 ½ tablespoons sauerkraut, drained and warmed
2 slices Swiss cheese, low sodium
- Heat a medium saucepan half full of water to boil.
- Reduce heat to simmer and cook the beet until tender. Cool.
- Peel the beet.
- Slice the beet crosswise into ¼ inch thick slices. Transfer the slices to a plate.
- Drizzle the beets with 2 teaspoons of olive oil, then sprinkle with black pepper and coriander.
- Whisk the mayonnaise with the tomato paste, cornichon, and lemon juice in a small bowl to create the Russian dressing.
- Preheat the broiler.
- Slice the 2 buns in half lengthwise. Arrange cut side up on a large baking sheet. Brush with melted butter.
- Broil 6 inches from the heat until lightly toasted for about 1 to 2 minutes.
- Transfer the bread to a work surface.
- Layer the bottom halves of the buns with ½ the Russian dressing each, followed by half the beet slices and sauerkraut.
- Add a slice of cheese to the top half of each sandwich and place in the oven.
- Broil the top of the sandwich 6 inches from the heat until the cheese is melted (about 2 more minutes).
- Close the sandwiches, cut in half and serve.