Tossing beets with coriander, mustard seeds, cinnamon and allspice gives them savory corned-beef flavor. With this vegetarian Reuben sandwich, you won't miss the meat.
Ingredients:
1 ½ pounds cooked peeled beets (see tip), very thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons mustard seeds
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon dill relish
1 teaspoon hot sauce
4 slices rye bread, toasted
¾ cup sauerkraut, rinsed and squeezed dry
4 ounces sliced swiss cheese
Directions:
Position rack in upper third of oven; preheat broiler to high.
Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.
Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.
Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.
