Beet Reuben Sandwich

 PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES

Recipe courtesy of Delish Knowledge 

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped dill pickle
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot sauce (such as tobacco)
  • 8 slices rye bread
  • 8 slices thinly sliced Swiss cheese
  • 1 cup sauerkraut, drained well
  • 2 tablespoons unsalted butter

 

DIRECTIONS

Makes 4 servings.

  1. Drain beets; discard liquid. Pat dry; set aside.
  2. In small bowl, stir together mayonnaise, pickle, ketchup and hot sauce.
  3. Assemble the sandwiches: spread one side of bread slice with mayonnaise mixture. Top with one slice cheese, 5 to 7 beet slices, 1/4 cup sauerkraut and another cheese slice. Top with another slice of bread spread with mayonnaise mixture. Repeat with remaining ingredients to make three additional sandwiches.
  4. Heat 1 tablespoon butter in large nonstick skillet over medium heat. Add one or two sandwiches. Cook until crispy, golden brown, and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding more butter as needed. Cut in half; serve warm.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 510 calories; 16g protein; 48gcarbohydrate; 29g fat; 940mg sodium; 55mg cholesterol; 5g dietary fiber; 2.11mg iron; 0.31mg thiamin; 574.46IU vitamin A; 3.72mg vitamin C.