Beetroot & Cabbage “Reuben” Sandwich
Experience a burst of flavor with this Beetroot & Cabbage “Reuben” Sandwich. This vibrant dish features earthy roasted beetroot, crunchy cabbage, and creamy Swiss cheese all nestled between slices of nutty rye bread. Drizzled with zesty Russian dressing and grilled to perfection, each bite is a delightful balance of textures and tastes. Perfect for lunch, dinner, or entertaining guests, this sandwich is sure to impress. Get ready for an unforgettable culinary adventure!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 1
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 slices rye bread
- 1 medium beetroot (about 200g), roasted and sliced
- 1 cup finely shredded cabbage
- 2 slices Swiss cheese (about 60g)
- 2 tbsp Russian dressing (mayonnaise + ketchup mix)
- 1 tsp caraway seeds (optional)
- Butter for grilling
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 45 minutes until tender. Let cool, peel, and slice.
- In a bowl, mix shredded cabbage with salt; let sit for 10 minutes.
- Combine mayonnaise and ketchup with a splash of vinegar and seasonings to make the Russian dressing.
- Lay out rye bread slices; spread Russian dressing on both sides. Layer with beetroot slices, cabbage slaw, Swiss cheese, and sprinkle with caraway seeds if using.
- Butter the outside of each sandwich and grill on medium heat for about 3-4 minutes per side until golden brown and cheese is melted.
Nutrition
- Serving Size: 1 sandwich (approximately 250g)
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
Keywords: For added flavor, sauté the cabbage until caramelized before layering it in the sandwich. Feel free to substitute sauerkraut for cabbage or add your favorite hot sauce for extra kick.