BEET REUBEN

Beet Reuben image

Provided by Food Network Kitchen

Time 20m

Yield 2 servings

Number Of Ingredients 14

3 tablespoons mayonnaise
2 tablespoons chopped dill pickle
1 tablespoon ketchup
Dash of hot sauce
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
2 large cooked beets, peeled
4 slices rye bread
4 thick slices Swiss cheese
1 cup drained sauerkraut
2 tablespoons unsalted butter

Steps:

Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.

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