The Reuben sandwich is a timeless classic, known for its savory layers and satisfying crunch. But what if you’re looking for a healthier, plant-based alternative without sacrificing any of the flavor? Enter the Golden Beet Pastrami Reuben Sandwich, a vibrant and delicious twist that will convert even the most dedicated meat-eaters. This recipe takes the iconic Reuben and gives it a vegan makeover, using golden beets to mimic the pastrami, resulting in a sandwich that’s both innovative and incredibly tasty.
This beet pastrami idea actually started as a substitute for smoked salmon in another recipe, but it quickly became clear that it deserved to shine on its own. The result? This amazing Reuben-style sandwich that’s packed with flavor and texture. Forget carrot lox, this beet pastrami is where it’s at!
These sandwiches are a symphony of flavors and textures. Imagine sinking your teeth into a sandwich that’s sweet, savory, spicy, tangy, creamy, and crunchy all at once. This Food Reuben Sandwich recipe delivers on all fronts and is surprisingly easy to make at home. The secret is in the homemade thousand island dressing, which you can find in the hot for food cookbook or a similar version online.
Golden Beet Pastrami Reuben Style Sandwiches Recipe
This recipe is a game-changer for sandwich lovers and those exploring vegan cuisine. It’s easy to follow and the result is a mouthwatering food reuben sandwich that’s perfect for lunch, dinner, or any time you crave a hearty and flavorful meal.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients:
For the Beet Pastrami:
- 4 small to medium golden beets, skin on
- 2 teaspoons olive oil
Pastrami Spice Mix:
- ½ teaspoon mustard seeds, ground
- 2 teaspoons ground black pepper
- 2 teaspoons fine sea salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
For the Sandwiches:
- 8 slices light rye bread (vegan-friendly)
- 3 to 4 tablespoons vegan butter
- 2 cups shredded vegan pepper jack cheese
- 1 cup sauerkraut
- Thousand Island Dressing (vegan)
- 4 dill pickles, for garnish
Instructions:
- Prepare the Beets: Preheat your oven to 425°F (220°C).
- Make Spice Mix: Grind mustard seeds using a mortar and pestle. Combine with black pepper, salt, coriander, smoked paprika, and brown sugar in a bowl.
- Roast Beets: Brush beets with olive oil and wrap them tightly in foil. Roast for 45 minutes for small beets, or longer for larger ones, until fork-tender.
- Spice the Beets: Carefully open the foil packet (steam will release). Brush the liquid from the packet over the beets, then generously coat them with the pastrami spice mix.
- Second Roast: Place spiced beets back on the foil (unwrapped) and roast for another 15 minutes to allow the spices to adhere.
- Slice Beet Pastrami: Remove beets from oven and let them cool slightly. Slice them very thinly to resemble pastrami.
- Assemble Sandwiches: Butter the outside of each slice of rye bread with vegan butter. Spread thousand island dressing on the inside of 4 bread slices. Top with vegan pepper jack cheese, beet pastrami slices, sauerkraut, more cheese, and finally the remaining bread slices (dressing-side down, butter-side up).
- Grill Sandwiches: Heat a grill pan over medium heat. Grill each sandwich for 2-3 minutes per side, using a sandwich press or heavy pan to press down and create grill marks.
- Serve: Let the sandwiches rest for 5-10 minutes before slicing in half. Serve warm with dill pickles.
Enjoy this incredible food reuben sandwich – a vegan delight that’s sure to become a new favorite!
