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.

Leave a comment

Please note, comments must be approved before they are published