Roast Beet Reuben

by LEON BOUTEILLER

On a recent hiking trip in the nearby Catskills, I saw a menu that reminded me of a sandwich I’d encountered years ago at a small restaurant in Portland, Maine. It was a featured lunch special and at first I mistook the main ingredient, because I thought the hand written menu board read “beef.” Actually the menu read “beet.” A beet Reuben sandwich to be precise. Those years ago the idea seemed silly or unnecessary. I have changed my mind. My habits have changed over time and though I do still consume animal products on a regular basis I have become a fan of meatless days. The meat is replaced with the flesh of roasted red beets. There will be Swiss cheese and the dressing will contain a small amount of egg so it will not qualify as vegan.

This is a surprisingly satisfying sandwich. It can be made more substantial by increasing the amount of filling and, because it should be cooked in a hot skillet or panini press, it will have satisfying crunch and chew. It could be cooked with olive oil however I highly recommend using butter or ghee. This adds flavor when toasted and caramelized.

The ingredients can be purchased at market if you want to decrease the prep time, including cooked beets. Or you can roast the beets yourself. I think you’ll find the beets more flavorful. Sauerkraut is a key ingredient; you’ll enjoy the raw kraut found in the refrigerated section. And with most things sandwich, the bread really makes the difference. A good hearth baked rye bread or marble rye is best. Or pumpernickel. I include a simple recipe for thousand island dressing but you can purchase it in a bottle.

ROAST BEET REUBEN
Serves 2

Ingredients:

  • 2 large roasted and peeled red beets, about 1 pound before trimming

  • 4 slices Swiss or Gruyere cheese

  • 1 cup sauerkraut, well drained

  • 4 slices rye bread, with or without seeds

  • Butter or ghee to cook the sandwiches

  • 1000 island dressing (recipe follows)

Ingredients for the dressing:

  • ½ cup mayonnaise

  • 1 tablespoon minced shallot

  • 1 tablespoon ketchup

  • 2 tablespoons sweet relish

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon sweet or smoked paprika

Method for the dressing:

  • In a small bowl, whisk together all of the ingredients and set aside

Method for the sandwich:

  • Wash and trim the beets. Rub with a little neutral oil and then wrap them loosely in aluminum foil and roast at 400F degrees for 50 to 60 minutes. Remove from the oven and let cool for at least 15 minutes before peeling them.

  • Slice the beets thinly with a sharp knife or on a mandolin. Set aside

  • Spread a generous amount of dressing on each of 2 slices of bread

  • Place one slice of cheese over the dressing and then divide the sauerkraut over the cheese

  • Divide the beet slices evenly over the sauerkraut on each of the sandwiches, then add the remaining slices of cheese over the beets

  • Slather one side of the remaining slices of bread with the dressing and place them on top of the sandwiches

  • Heat a skillet over medium high heat and melt a tablespoon of butter (I cooked mine in a panini press)

  • Place the sandwiches in the skillet and cook until golden brown on the bottom

  • Remove the sandwiches from the pan and immediately melt another tablespoon of butter and turn the sandwiches over and return to the pan and again cook until golden and the cheese is melted

  • Cut the sandwiches in half before serving

Even if you are a meat lover, I think that you’ll find this sandwich delicious and different. You might not miss the meat. Serve with a good pickle, some chips and a flavorful beer.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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