2014年12月08日

Smoky Vegetarian Beet Reubens

From Food & Wine
With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese, and homemade Russian dressing.

By Todd Ginsberg

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Nutritional Information
Smoky Vegetarian Beet Reubens

Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
smoky vegetarian beet reubens

Christina Holmes

Serves: 4

Total Time: 1 hr 45 min

Prep Time: 30 min

Oven Temp: 350

Ingredients
U.S. Metric Conversion chart

1 large (about 14 ounces) beet
1 tablespoon(s) extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon(s) coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup(s) mayonnaise
1 tablespoon(s) ketchup
1 tablespoon(s) sweet pickle relish
1 tablespoon(s) lemon juice, freshly squeezed
8 slice(s) rye bread
Unsalted butter, softened, for brushing
1/2 cup(s) sauerkraut, drained and warmed wine offer
6 slice(s) Swiss cheese

Directions

Preheat the oven to 350 degrees F. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast it for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice it crosswise, 1/4 inch thick. Transfer the slices to a Cardboard Displays plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
In a bowl, whisk the mayonnaise with the ketchup, relish, and lemon juice. Season the Russian dressing with salt and pepper.
Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 lafite rothschild slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut, and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half, and serve.



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