Don't make this recipe if you want a Reuben. It's a really good sandwich. I even like beets and this one does not disappoint in terms of having good strong flavors that all somehow work together. The sour nuttiness of the swiss cheese, the sweetness of the Russian dressing, the vinegar vibe from the sauerkraut all toasted together with what should be salted meat. That was my problem. Instead of corned beef, I got beets which are really nothing like corned beef. Once I was able to put that expectation aside and just let myself taste the sandwich for what it was, I liked it. I would make it again. Actually, I will make it again, but I can't call it a Reuben.
If you want to make this a little healthier, use olive oil for the butter and use greek yogurt for the mayonnaise.
1 large beet (about 14 ounces)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.
Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.
MAKE AHEAD The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.
1 large beet (about 14 ounces)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.
Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.
MAKE AHEAD The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.
No comments:
Post a Comment