Everyone loves a classic Reuben sandwich! Especially on St Paddy’s Day with a mug of suds.
This beet version might just BEAT your classic Rueben!
My husband made a delicious pumpernickel bread loaf. If you are interested in making your own bread for this delicious sandwich, the recipe is here.
Serve this with my potato leek soup! Recipe here.
Corned beet Reuben sandwich
This corned beet Reuben sandwich is straight up delicious, The beets are tender and spiced with an easy to make corning brine. The dressing has Calabrian chili to give it a little kick. The beets are booked and brined in advance, They only need to brine over night.
Print Recipe
Ingredients
Beets in Corning Brine
- 3 Lbs Beets
- 2 Tsp Ground Coriander
- 2 Tsp Mustard Seeds
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Allspice
- 2 Cloves Garlic Minced
- 1/2 Tsp Cherrywood Smoked Salt
Reuben Dressing
- 4 Tbsp Greek Yogurt or Sour cream
- 1 1/2 Tbsp Tomato Paste
- 1 Tsp Honey
- 1/2 Tbsp Umeboshi Plum Vinegar
- 1/4 Tsp Calabrian Chili I use Trader Joe's Chili Bombe Sauce
- 1 Tbsp Pickle relish Optional
Sandwich
- 3 lbs Corned Beets
- 1 1/2 Cup Sauerkraut May be Bavarian style with fennel.
- 2 Granny Smith apples
- 4 Slices Havarti Dill or Manchego cheese Have deil slice the cheese
- 8 Slices Eye bread
- 6 Tbsp Reuben Dressing
Instructions
Beets in Corning brine
- Wash and trim the beets, Place in a covered baking dish with an inch of water.
- Bake beets for 1 hour at 400℉.
- Let the beets cool. Peel and slice very thin like thinly sliced pastrami.
- Combine the spices. Spread thinly slices cooked beet slices on a large shallow pan, A baking sheet will do.
- Sprinkle the seasoning over the beets. After absorbing the seasoning, the beets can be stacked in a jar and refrigerated,
- The beets should marinate at least 30 minutes but overnight is better.
Reuben Dressing
- Whip tomato paste and yogurt together. Add honey and blend in. Add Calabrian chili and vinegar. If using, add in pickle.
Sandwich
- Rinse sauerkraut with water and squeeze dry.
- Toast 8 slices of rye bread,
- Peel apples. Thinly slice the whole apple then remove the core of each slice with a spoon.
- Melt slices of cheese on 4 of the slices.
- Assemble sandwiches. Place apple slices on melted cheese,
- Place beet slices on paper to absorb any excess liquid. (Beet juices will dye your sandwich ingredients). Layer on to sandwich.
- Spread sauerkraut on the beets,
- Spread the dressing on the top slice of toasted bread, Top off your sandwich and secure with toothpicks.
