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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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