Beet, Sauerkraut, and Swiss Reuben Sandwich
The classic Reuben Sandwich becomes an elevated lunch experience when you add Beets!
- ¼ cup mayonnaise
- 2 teaspoon ketchup
- 1 teaspoon sweet pickle relish
- 8 slices rye bread
- 4 large slices Swiss cheese (about 6 ounces total)
- 3 small beets
- 2 cups sauerkraut, drained
- 1 tablespoon unsalted butter
- In a small bowl, combine the mayonnaise, ketchup, and pickle relish.
- Rinse the beets and cut away all but an inch of the stalks.
- Combine in a large deep saucepan with water to cover.
- Bring to a boil, then simmer until just tender (20 minutes).
- Check for doneness with a fork as timing varies upon the size of the beets.
- Drain, then plunge beets into a bowl of ice water to stop the cooking process.
- Once they are cool enough to handle, peel them over the trash, then slice thin.
- Spread the mayonnaise mixture on 4 slices of the bread.
- Top with Swiss cheese, beets, and sauerkraut.
- Top with the remaining bread, to form the sandwiches.
- Melt ½ tablespoon of the butter in a large skillet over medium heat.
- Cook 2 of the sandwiches, covered and turning once, until the cheese is melted and the bread is golden brown (3 to 4 minutes per side).
- Repeat with the remaining butter and sandwiches.
- Reduce heat if the bread is burning before the cheese is melted.