Vegetarian Beet Reuben Sandwich
Vegetarian Beet Reuben! You've gotta try this creative sandwich. Homemade thousand island dressing, swiss cheese, pickled beets, sauerkraut on rye bread. Ready in just 10 minutes!
Ingredients
Quick Pickled Beets:
- Small beet, peeled and thinly sliced
- 1 shallot, minced
- 1/2 cup red wine vinegar
- 1 1/2 cups water
- 1/2 teaspoon caraway seeds, optional
Thousand Island Dressing:
- 3 tablespoons chopped dill pickle, or relish
- 1/4 cup mayo
- 3 tablespoons ketchup
- 1/2 teaspoon hot sauce, like Tabasco
Remaining Ingredients:
- 8 slices rye bread
- 1 cup drained sauerkraut
- 8 slices Swiss cheese, thinly sliced
- Unsalted butter, for pan frying
Instructions
Make the pickled beets
- Place all ingredients into a small saucepan. Bring to a boil, then reduce heat to low and cook until beets are fork tender, about 30-60 minutes depending on the size of the beet slices.
While the beets are cooking, make the dressing sauce
- Mix the mayo, pickle, ketchup and hot sauce together in a small bowl.
Assemble the sandwiches
- Spread a slice of bread with the mayo mixture, then add a slice of cheese, 5-7 slices of beet, ~1/4 cup of sauerkraut, another slice of cheese. Top with another slice of bread spread with the mayo mixture. Repeat with the rest of the sandwiches (bread, mayo, cheese, beets, sauerkraut, cheese, mayo, bread)
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add 1-2 sandwiches depending on size of your skillet and let cook until crispy, golden brown and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding a little more butter if needed. Cut in half and serve warm!
Nutrition
Serving: 1sandwichCalories: 433kcalCarbohydrates: 39gProtein: 16gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 38mgSodium: 911mgPotassium: 328mgFiber: 6gSugar: 7gVitamin A: 369IUVitamin C: 8mgCalcium: 375mgIron: 3mg