I can’t wait to try this vegetarian Reuben sandwich because it’s so wonderful.

Perfectly pickled beets, tart sauerkraut, melted Swiss cheese, and a homemade spread with a Thousand Island flair are held together by two pieces of rye bread. It may be the most distant thing from a traditional Reuben, yet it’s so delicious and perfect that it could even surpass the original.

ham sandwich on white surface — Photo by Eaters Collective on Unsplash

Although I’ve never tried a real Reuben sandwich, it doesn’t really matter. It doesn’t matter what you call it—the flavor combination is incredible.

We haven’t grown tired of this yet, even though we’ve been eating it nonstop for the past few weeks.

I occasionally add pieces of my homemade tempeh bacon for a more substantial sandwich and more protein.

baked sandwich — Photo by charlesdeluvio on Unsplash

Ingredients

3 tablespoons mayonnaise
2 tablespoons chopped dill pickle
1 tablespoon ketchup
Dash of hot sauce
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
2 large cooked beets, peeled
4 slices rye bread
4 thick slices Swiss cheese
1 cup drained sauerkraut
2 tablespoons unsalted butter

Directions

Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.

Get the Recipe: Beet Reuben

burger with lettuce and fries on brown wooden tray — Photo by Yalamber Limbu on Unsplash

Why We Like Beet Reuben Sandwich

Vegetarian and Vegan Options: For individuals who follow a vegetarian or vegan diet, the Beet Reuben Sandwich can be a great alternative to the traditional Reuben sandwich that contains meat. It offers a tasty and satisfying option that fits their dietary choices without compromising flavor or satisfaction by using beet-based “faux corned beef” or just relying on the beets as the main ingredient.

Cultural and Culinary Interest: The Reuben sandwich has a long – standing history and is a well – known and cherished American favorite. The Beet Reuben Sandwich puts a modern, healthy twist on this traditional favorite, appealing to those who appreciate the cultural value of the original while also embracing new and imaginative culinary creations. It lets individuals explore various tastes and combinations under the umbrella of a well-known, classic sandwich.

Beet Reuben

To make a quick, vegetarian version of this classic favorite, sweet beets are wrapped in bread.

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Cook Time 20

Total Time 20

Course Breakfast

Calories 597 kcal

Ingredients

3 tablespoons mayonnaise
2 tablespoons chopped dill pickle
1 tablespoon ketchup
Dash of hot sauce
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
2 large cooked beets peeled
4 slices rye bread
4 thick slices Swiss cheese
1 cup drained sauerkraut
2 tablespoons unsalted butter

Instructions

Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.