Sharing recipes isn’t normally our thing. But we’re making an exception for this beet Reuben, because hoarding it to ourselves just feels wrong.
The inspiration for this sandwich comes from Pine Food Company, a vegan café in Barrington—now closed, sadly—that use to buy loaves of our gluten-free bread for its heavenly sandwiches. We got to try their beet Reuben only once, and we haven’t stopped daydreaming of it since.
So we decided to make our own. We experimented, we fiddled, we tweaked some more. Then we spent several weeks eating these sandwiches obsessively. Now we can confidently deliver our verdict: not too shabby!
Not only do these make a phenomenally satisfying lunch, they’re also extremely nutritious. Beets are teeming with antioxidants and anti-inflammatory properties, not to mention vitamins, minerals, and fiber; the sauerkraut adds a gut-healthy dose of probiotics.
The recipe itself is flexible. Boil beets from your garden or simply pop the lid on your favorite jar of baby beets. Use a dairy-free cheese to keep the recipe vegan or slivers of sheep’s milk cheese, as we did. Homemade or store-bought sauerkraut—your call. In fact, we’d argue there’s only one ingredient that mustn’t be altered: the bread!
Without further ado:
1/2 cup sliced beets
1/3 cup sauerkraut
1 teaspoon smoked paprika
sliced cheese of choice
2 slices of our gluten-free white bread
1 tablespoon vegan mayo
1 ¼ teaspoon BBQ sauce
1 teaspoon coconut aminos
- grill both sides of each piece of bread, using a little butter or oil.
- add your favorite cheese to both slices of bread
- heat sauerkraut, add to layer
- add smoked paprika to cooked, sliced beets and fry up in a small amount of oil until slightly browned. Add to layer
- mix up the sauce and spread a generous dollop on the sandwich