Beet Reuben Sandwich Recipe

Introduction

The Beet Reuben Sandwich is a vibrant twist on the classic deli favorite, featuring tender roasted beets in place of corned beef. This savory, tangy sandwich layers Swiss cheese, sauerkraut, and Russian dressing on rye bread for a satisfying vegetarian meal.

Ingredients

• 2 medium red beets (about 12 oz. total)
• 1/2 tsp. kosher salt
• 1 tbsp. water
• 1 tbsp. coriander seeds
• 1 tbsp. allspice berries
• 1 tsp. mustard seeds
• 1/2 tsp. freshly ground black pepper
• 8 slices rye bread
• 4 tbsp. unsalted butter, softened
• 1/2 cup store-bought or homemade Russian dressing
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained

Instructions

1. Step 1: Peel the beets and cut them in half lengthwise. Slice crosswise into generous 1/4-inch-thick half-moons.
2. Step 2: Place the beet slices in a large microwave-safe bowl. Season with kosher salt and toss to coat. Add 1 tablespoon of water. Cover tightly with plastic wrap or a large plate.
3. Step 3: Microwave on High for 5 minutes. Carefully uncover (watch for steam), stir, then cover and microwave for about 3 more minutes until the beets are fork-tender. Let cool slightly.
4. Step 4: While beets cook, toast coriander, allspice, and mustard seeds in a small skillet over medium heat, stirring often until fragrant, about 1 to 2 minutes. Let cool, then grind coarsely with a spice grinder or mortar and pestle.
5. Step 5: Mix the ground spices with black pepper in a small bowl.
6. Step 6: Arrange rye bread slices on a work surface. Spread butter on one side of each slice. Flip half the slices buttered side down, spread each with 1 tablespoon Russian dressing, then sprinkle with 1/2 teaspoon of the spice mix.
7. Step 7: Flip the remaining bread slices buttered side down, then layer each with 2 slices of Swiss cheese and 5 to 6 beet slices. Sprinkle with 1/2 teaspoon of spice mix, then top with sauerkraut. Close sandwiches with the dressed bread slices, dressing side down.
8. Step 8: Heat a large nonstick skillet over medium heat. Cook 2 sandwiches at a time, placing them cheese side down first, for 2 to 3 minutes until golden brown. Flip and cook another 2 to 3 minutes until golden and cheese is melted.
9. Step 9: Transfer sandwiches to a plate and repeat with remaining sandwiches. Serve warm.

Tips & Variations

• For a smokier flavor, add a few drops of liquid smoke to the Russian dressing or try smoked Swiss cheese.
• Use homemade pickled beets for a more intense beet flavor and extra tang.
• Try rye bread with caraway seeds for an authentic reuben taste.
• To make it vegan, substitute butter with plant-based spread, use vegan Swiss-style cheese, and a vegan Russian dressing.

Storage

Store any leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat until cheese is melted and bread is crisp, or microwave briefly but expect softer bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets instead of microwaving?

Yes, roasting beets at 400°F (200°C) for 30-40 minutes wrapped in foil works well and adds a deeper flavor. Cool before slicing.

What is Russian dressing?

Russian dressing is a creamy condiment made from mayonnaise, ketchup, horseradish, and seasonings. You can find it pre-made or make your own easily at home.

Beet Reuben Sandwich Recipe

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★★★★★

4.4 from 135 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 sandwiches 1x
• Diet: Vegetarian

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Description

This Beet Reuben Sandwich offers a vibrant twist on the classic Reuben, featuring tender microwave-steamed beets spiced with toasted coriander, allspice, and mustard seeds, layered with Swiss cheese, tangy sauerkraut, and creamy Russian dressing between slices of crispy, buttery rye bread. A perfect vegetarian alternative that’s both flavorful and satisfying.

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Ingredients

Scale 1x2x3x

Beets and Spices

• 2 medium red beets (about 12 oz. total)
• 1/2 tsp. kosher salt
• 1 tbsp. water
• 1 tbsp. coriander seeds
• 1 tbsp. allspice berries
• 1 tsp. mustard seeds
• 1/2 tsp. freshly ground black pepper

Sandwich Components

• 8 slices rye bread
• 4 tbsp. unsalted butter, softened
• 1/2 cup store-bought or homemade Russian dressing
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained

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Instructions

1. Prepare the Beets: Peel the beets and cut them in half lengthwise. Slice each half crosswise into generous 1/4-inch-thick half-moons. Place the beet slices in a large microwave-safe bowl, season with 1/2 teaspoon kosher salt, and toss to coat evenly. Add 1 tablespoon water and cover tightly with plastic wrap or a large plate to trap steam.
2. Microwave the Beets: Microwave the covered beets on High for 5 minutes. Carefully remove the covering (watch out for hot steam), stir the beets, re-cover them, and microwave for an additional 3 minutes or until the beets are fork-tender. Set aside to cool slightly after uncovering.
3. Toast and Grind Spices: While the beets cook, heat a small skillet over medium heat. Toast the coriander seeds, allspice berries, and mustard seeds, stirring frequently for 1 to 2 minutes until fragrant. Let cool slightly, then pulse in a spice grinder or mill until coarsely ground. Transfer to a small bowl and add freshly ground black pepper; toss to combine the spice mix.
4. Assemble the Sandwiches: Lay out all 8 slices of rye bread on a flat surface. Spread softened butter on one side of each slice. Flip 4 slices buttered side down and spread 1 tablespoon Russian dressing on the plain side of each, then sprinkle evenly with 1/2 teaspoon of the ground spice mix.
5. Add Cheese and Beets: Flip the remaining 4 slices buttered side down onto the work surface. Top each with 2 slices of Swiss cheese followed by 5 to 6 beet slices. Sprinkle each with another 1/2 teaspoon of ground spice mix. Next, evenly arrange sauerkraut on top of the beets and close each sandwich by placing the dressed bread slices, dressing side down, on top.
6. Cook the Sandwiches: Preheat a large nonstick skillet over medium heat. Place 2 sandwiches in the skillet with the cheese side down first to encourage melting. Cook until the bottom is golden brown, about 2 to 3 minutes. Carefully flip and cook the other side until golden brown and the cheese is melty, another 2 to 3 minutes. Remove the sandwiches to a plate and repeat with the remaining sandwiches.
7. Serve: Serve the Beet Reuben Sandwiches warm for the best taste and texture, enjoying the harmony of sweet, tangy, and savory flavors in every bite.

Notes

• Microwaving the beets is a quick alternative to boiling or roasting and preserves their brightness and texture.
• For a spicier sandwich, add a bit more black pepper or a dash of hot sauce to the Russian dressing.
• Homemade Russian dressing typically combines mayonnaise, ketchup, horseradish, and spices—feel free to customize.
• Press the sandwich gently with a spatula while cooking to achieve even browning and melting.
• Be careful when removing the plastic wrap after microwaving—the steam is very hot.
• To make this recipe vegan, substitute vegan butter, vegan cheese, and a vegan dressing.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Keywords: Beet Reuben, Vegetarian Reuben Sandwich, Rye Bread Sandwich, Swiss Cheese Sandwich, Sauerkraut Recipe, Russian Dressing Sandwich, Microwave Beets