The Reuben sandwich is purported to have come from the former Reuben’s Delicatessen in New York City in 1914. The is a Vegetarian version created by Todd Ginsberg.
- 2 large beets
- 2 tablespoon extra-virgin olive oil, divided
- kosher salt
- fresh ground black pepper
- smoked salt, optional (or use kosher salt)
- fresh ground coriander
- 1 tablespoon butter
- 4 slices rye bread
- 1/4 cup Russian dressing
- 6 tablespoons sauerkraut, warmed
- 4 slices gruyère or comté cheese
- Trim off the bottoms and tops of the beets, season with a little olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and roast at 350° F until tender, about an hour.
- Peel the beets as soon as they are cool enough to handle. They will be more difficult to peel as they cool. Cut the beets into 1/4-inch slices and dress with olive oil, smoked salt, pepper, and the coriander. Reserve and let cool to room temperature.
- Butter each slice of bread on one side. In a non-stick pan toast each slice, buttered side down, until golden.
- Remove the bread to a cutting board and place them toasted side down.
- Spread Russian dressing on each toast. Arrange 4 slices of beets on 2 of the toasts. Top with 3 tablespoons of warm sauerkraut and 2 slices each of cheese.
- Broil each to melt the cheese. Top with the remaining toasts and cut in half with a serrated knife. Serve with dill pickles.