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Roasted Beet Reuben Sandwiches
A modern twist on the deli classic, this sandwich swaps the pastrami for ruby red beets and Korean kimchi for sauerkraut. Great for vegetarians or anyone in search of healthier alternatives.
8 slices dark or marbled rye bread
1/4 C unsalted butter, soft
1/4 C low fat mayonnaise
1 Tbsp. lemon juice
1 Tbsp. ketchup
1 Tbsp. cornichons, chopped
4 beets, roasted and sliced
2 C Korean kimchi
4 slices low fat Swiss cheese
Butter one side of each slice of bread. Arrange on a baking sheet, butter side down.
Blend together mayonnaise, lemon juice, ketchup, and cornichons. Spread equal portions on four slices of bread. Top with sliced beets, kimchi, cheese, and remaining slices of bread, butter side up.
Place baking sheet under the broiler and cook until bread is toasted and cheese melts.
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