Vegetarian Beet Reuben Panini Sandwich

This Vegetarian Beet Reuben Panini Sandwich takes a turn from tradition by swapping roasted beets for corned beef. This is a sandwich you’ll want to wrap your hands around to satisfy your hunger.

Trust me: You’ll want to try this Vegetarian Beet Reuben Panini Sandwich whether you follow a vegetarian diet or not. Roasted beets are always a winner in my book, and they’re a standout in this scrumptious sandwich.

A lot of conversations I have with my sister – whether chatting on the phone, texting or emailing – include food-related talk. My sister loves giving me ideas for recipes and I’ve used many of them on the site (thanks, sis).

So here I am again, with one of her ideas with this recipe for Vegetarian Beet Reuben Panini sandwiches. I can’t recall, but I think she saw this on a menu at a restaurant in her neck of the woods in North Carolina.

I gave this Panini sandwich a go, and I’m going to be making it again and again! First, I love beets. Second, I love a good sandwich. And third, I love a good sandwich you can make at home that tastes like a restaurant favorite! Who doesn’t?

For a few other Panini sandwiches to try, consider my Leftover Spaghetti and Meatball Panini – how fun! You might also love this flavorful Broccolini, Salami and Provolone Panini. Yum!

Vegetarian Beet Reuben Panini Sandwich

This Reuben sandwich definitely takes a turn from tradition by replacing corned beef with roasted beets. It might sound strange, but I swear, this is a sandwich for you to try. It’s super-hearty AND delicious.

What’s in a traditional Reuben sandwich?

If you’re a sandwich lover, you’ll know that a traditional Reuben sandwich includes corned beef, Swiss cheese, sauerkraut, Thousand Island dressing, and rye bread. Don’t forget to add a pile of crunchy chips on the side!

This Vegetarian Beet Reuben Sandwich has all the makings of the above, but again, goes vegetarian by replacing the corned beef with roasted beets.

You could use jarred beets, but roasting your own beets is pretty darn easy to do. Season beets with a little oil, salt and pepper, wrap in foil, and toss in the oven.

Seriously. That’s it! Like I said, I love roasting beets (and so many other veggies). Try roasted beets in my Roasted Beet and Farro Salad. It’s easy to make and hearty, too. If you have extra roasted beets from this recipe, use them to make this Roasted Beet Hummus. It’s super-colorful and you’ll love it! 

If you don’t have a Panini press at home, don’t sweat it. Check out this DIY option to get pretty much the same results without a special appliance:

1. Place a skillet over medium-high heat and spray lightly with nonstick cooking spray.
2. Arrange the sandwiches in the pan.
3. Place a second skillet on top of the sandwiches and carefully place a few canned goods in the top skillet to help weigh it down to press the sandwiches.
4. Cook for a few minutes, or until the sandwiches begin to toast and turn golden.
5. Remove the top skillet, flip the sandwiches, and replace the top skillet. Cook for a few more minutes, or until golden.

You’ll find this Vegetarian Beet Reuben Panini Sandwich to be a filling and fun sandwich perfect for lunch or dinner. You won’t miss the corned beef in this sandwich that takes a turn from tradition. Let me know what you think!

Patricia Conte/Grab a Plate

Yields Serves 2

Vegetarian Beet Reuben Panini Sandwich

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5 based on 3 review(s)

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Ingredients

• 4-6 beets, washed and patted dry (this is more than you’ll need for two sandwiches, but you might as well roast a few extra beets to use later)
• 1-1/2 tablespoons olive oil
• Salt and pepper to season
• 4 slices marble rye bread
• 4 slices Swiss cheese, divided
• 4 tablespoons Thousand Island dressing, divided
• 6 tablespoons sauerkraut, divided
• Butter for the bread

Instructions

For the Beets:
1. Preheat the oven to 400 degrees F.
2. Cut the top off the beets, drizzle the oil over the beets and season with salt and pepper.
3. Wrap in foil, place on the baking pan and cook for 30-40 minutes, or until tender.
4. Remove from the oven and allow to cool. Unwrap the beets. Use a paper towel to rub off any of the skin from the beets.
5. Slice in 1/2-inch thick slices.
For the Panini:
6. Adjust the Panini press to high heat. (If you don’t have a Panini press, see the DIY option in the story for how to press your sandwiches without one.)
7. Butter one side of each slice of bread.
8. Divide the ingredients to make two sandwiches. Add the Thousand Island dressing to two slices of bread on the unbuttered sides, followed by the sauerkraut, Swiss cheese and beet slices. Top with the remaining slice of bread with the buttered side facing out.
9. Place each sandwich on the Panini press (still set to high), close, and cook for 3-4 minutes or until the sandwiches turn golden.
10. Remove, slice in half and serve immediately with chips and pickles.

Notes

If you don't have a Panini press at home, check out the story for a DIY option to press and cook your sandwiches.

7.8.1.2

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https://www.azgrabaplate.com/vegetarian-beet-reuben-panini-sandwich/