Corned Beet Reuben Sandwich

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1 ½ pounds cooked peeled beets (see Tip), very thinly sliced 1 tablespoon extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons mustard seeds ½ teaspoon ground cinnamon ¼ teaspoon ground allspice 3 tablespoons mayonnaise 2 tablespoons ketchup 1 tablespoon dill relish 1 teaspoon hot sauce 4 slices rye bread, toasted ¾ cup sauerkraut, rinsed and squeezed dry 4 ounces sliced Swiss cheese

Ingredients

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Position rack in upper third of oven; preheat broiler to high.

INSTRUCTIONS

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Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. 

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Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.

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Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.

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Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately. Enjoy!

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