Veggie Reuben

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Companion Grilled Veggie Reuben
This surprisingly hearty sandwich will satisfy even the most devout meat lover!
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Votes: 1
Rating: 5
You:
Rate this recipe!
This surprisingly hearty sandwich will satisfy even the most devout meat lover!
Ingredients
8slices Companion Rye bread
1 large beet(about 14 ounces)
1tbsp extra virgin olive oil,plus more for brushing
1/4cup Gruyere
1/4cup Russian dressing
1tbsp sweet pickle relish
1tbsp fresh lemon juice
1/2cup sauerkrautdrained and warmed
softened unsalted butter,for brushing
kosher salt
freshly ground pepper
smoked salt,for sprinkling
Servings:
Ingredients
8slices Companion Rye bread
1 large beet(about 14 ounces)
1tbsp extra virgin olive oil,plus more for brushing
1/4cup Gruyere
1/4cup Russian dressing
1tbsp sweet pickle relish
1tbsp fresh lemon juice
1/2cup sauerkrautdrained and warmed
softened unsalted butter,for brushing
kosher salt
freshly ground pepper
smoked salt,for sprinkling
Servings:
Instructions
  1. Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper.
  2. Wrap the beet in foil and roast on grill for about 1 hour and 15 minutes, until tender; let cool slightly.
  3. Peel the beet and slice crosswise 1/4 inch thick.
  4. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the Russian dressing and smoked salt.
  5. In a bowl, whisk the Gruyere with the relish and lemon juice.
  6. Season the Russian dressing with salt and pepper.
  7. Arrange the bread on a large baking sheet and brush with butter. Place on grill for about 6 inches from the direct heat until lightly toasted, 1 to 2 minutes.
  8. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese.
  9. Broil 6 inches from the heat until the cheese is melted.
  10. Close the sandwiches, cut in half and serve.

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