Whole Grain Beet Reuben

A favorite local restaurant serves a wonderful grilled beet Reuben. Inspired, I set about to make my version at home. First, I pretty much only use a local whole grain bread made with a levain (sourdough style starter). So I replaced rye bread with my rustic whole-grain bread. Then in place of sliced Swiss cheese, I use grated Gruyère cheese. In doing so, the cheese tends to melt more evenly, and after visiting the town of Gruyères, Switzerland, it has become my go-to Swiss cheese. The wildflowers and herbs growing on the hillsides of that region are where the cattle graze (free-range), giving a distinct flavor to Gruyères cheese in place of the otherwise poorly duplicated “Swiss cheese.”

ONWARD:

Here Russian dressing, which is a must in a classic Reuben sandwich is revisited. Since this recipe is using whole-grain bread in place of the traditional rye bread the otherwise traditional Russian dressing has been altered to include caraway seeds. Also, I used cocktail sauce is used in place of ketchup and hot sauce. I also make red sauerkraut, which is easy to do but takes a couple of weeks fermentation time. Not enough time? Look for natural sauerkraut in the refrigerated section of your local grocer. Don’t forget to serve with your favorite dill pickles!

4 servings

INGREDIENTS:

Russian Dressing Revisited

¼ cup organic mayonnaise

1 tablespoon cocktail sauce

½ teaspoon prepared horseradish

¼ teaspoon caraway seeds

⅛ teaspoon pimentón dulce (smoked paprika)

Sandwich

4 slices rustic whole-grain bread

2 tablespoons soft butter

1 cup grated Swiss cheese (I use Gruyère)

1 cup drained sauerkraut, at room temperature

2 large cooked or roasted beets, sliced ¼ inch thick (reserve warm or heat)

DIRECTIONS:

1. Thoroughly mix all the Russian dressing ingredients. Heat a griddle or cast-iron skillet over medium-low heat.

2. Spread the soft butter on one side of the bread. Turn over and spread the other side of the bread with the Russian dressing.

3. Place the butter-side of the bread down on the preheated griddle. Distribute the grated cheese over all the bread slices and top half of the bread slices with sauerkraut and beet slices.

Cheese melted and ready to top the other half of the sandwich.

4. When the bread is toasted, and the cheese is melted remove from the griddle. Press the cheese and dressing sides of bread on top of the cheese, dressing, sauerkraut, and beet sides of bread. Slice each in half. Serve warm with a dill pickle spear.

Yield: 4 servings

Author: chefsharingthetable.com

Here Russian dressing, which is a must in a classic Reuben sandwich is revisited. Since this recipe is using whole-grain bread in place of the traditional rye bread the otherwise traditional Russian dressing has been altered to include caraway seeds. Also, use cocktail sauce in place of ketchup and hot sauce. Look for natural sauerkraut in the refrigerated section of your local grocer. Don’t forget to serve with your favorite dill pickles!

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

Russian Dressing Revisited

¼ cup organic mayonnaise
1 tablespoon cocktail sauce
½ teaspoon prepared horseradish
¼ teaspoon caraway seeds
⅛ teaspoon pimentón dulce (smoked paprika)

Sandwich

4 slices rustic whole-grain bread
2 tablespoons soft butter
1 cup grated Swiss cheese (I use Gruyère)
1 cup drained sauerkraut, at room temperature
2 large cooked or roasted beets, sliced ¼ inch thick (reserve warm or heat)

instructions:

How to cook Whole Grain Beet Reuben

Thoroughly mix all the Russian dressing ingredients. Heat a griddle or cast-iron skillet over medium-low heat.
Spread the soft butter on one side of the bread. Turn over and spread the other side of the bread with the Russian dressing.
Place the butter-side of the bread down on the preheated griddle. Distribute the grated cheese over all the bread slices and top half of the bread slices with sauerkraut and beet slices.
When the bread is toasted, and the cheese is melted remove from the griddle. Press the cheese and dressing sides of bread on top of the cheese, dressing, sauerkraut, and beet sides of bread. Slice each in half. Serve warm with a dill pickle spear.

Calories

353.00

Fat (grams)

24.85

Sat. Fat (grams)

10.31

Carbs (grams)

20.92

Fiber (grams)

3.93

Net carbs

16.99

Sugar (grams)

5.16

Protein (grams)

12.38

Sodium (milligrams)

669.03

Cholesterol (grams)

45.87

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator