Beet Reuben

As someone who eats about an 80% vegetarian diet, I sometimes struggle with wanting to eat a specific dish without craving the associated meat. For some reason I have been wanting a Reuben and, though the inclusion of corned beef or pastrami is obviously a very important component in the sandwich, decided to try to make a meatless Reuben. It was a success and I recommend it.

2 slices Jewish rye bread, seeded or not, up to you

1 roasted medium-sized beet (see particulars below)

1/2 c room temperature sauerkraut

2 slices Swiss cheese

1 1/2 Tbsps Russian dressing (see particulars below)

1 Tbsp butter

Start by roasting your beet. I did this the night before while I was using the oven for something else.

To do so, wash a beet well and cut off both ends. Roll the beet in one teaspoon of coffee grounds, used is fine, that you have mixed with 1/4 tsp each crushed coriander, mustard seed and black pepper. This will add pastrami related flavor to the end result.

Place the beet on a piece of aluminum foil and gather the edges around the beet. Before crimping the foil edges shut, measure one tablespoon of coffee into the package and make sure that it is well sealed.

Place on a baking tin in a 350 degree preheated oven for 30 - 45 minutes, depending on the size of the beet. You can prick the beet through the foil to determine if the beet is soft all the way through. When dine, remove from the oven and set aside to cool in the foil.

While the beet is roasting, make the Russian dressing.

Combine a quarter cup of mayo, one and a half Tbsp ketchup, 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce, and some black pepper in a bowl and whisk to combine. Some people add sugar to theirs but I find that the ketchup adds enough sweetness to the dressing. Up to you. Set aside until needed.

When the beet is room temperature open the foil package. Working over the sink, remove the skin from the beet. It should rub right off, using a tea towel or your hand. Slice it thinly.

Prepare the sandwich - slice of bread, slice of cheese, 1/2 Tbsp of Russian dressing, 1/2 the beet slices, half the sauerkraut, 1/2 Tbsp of Russian dressing, the remaining beet slices, the rest of the sauerkraut, the last half tablespoon of dressing, the remaining slice of cheese, and the second slice of bread.

In a skillet over low heat, melt half the butter. Add the sandwich to the pan and cook for a few minutes until the bottom slice of bread is golden brown and toasted. Turn the sandwich over and add the remaining butter. Cook for an additional few minutes until the bread on the bottom is toasted and the cheese is visibly melting.

Remove from the heat. Cut in half and enjoy.

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