Beet Reuben Sandwich
Photos, recipe, and pottery by Allie Stack.
Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack
Makes 2 sandwiches
Ingredients
3-4 medium sized beets
¾ cup sauerkraut - I actually had recently made my own beet ginger sauerkraut and used that and it was delicious - this is the recipe I used for that:
4 oz (½ a block) of aged cheddar, sliced into thin planks
¼ cup mayo (I always use duke’s!)
2 tablespoons ketchup
1 tablespoon sweet relish
Bread - I used homemade sourdough but a rye sandwich loaf would also be perfect Olive oil, salt and pepper
Directions
Preheat oven to 425 degrees
Slice beets into rounds, roughly ½ inch thick. Spread out on a foil-lined sheet pan, drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 25 minutes, until they are getting a little crispy. Remove from oven. 3. Mix together ketchup, mayo and sweet relish in a small bowl
Place cheese slices on one slice of bread and toast in toaster oven (or regular oven if you don’t own one) for a couple minutes, until the cheese gets a little melty. (Toast the other slice of bread along with it but without cheese)
Generously coat the other slice of bread with mayo mixture, layer on beets, add kraut and then top with the cheesy bread slice!
