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Vegetarian Reuben Sandwiches

A Reuben Sandwich-- traditionally corned beef, rye bread, sauerkraut, thousand island and swiss cheese-- gets a diet in this version where we swap the beef for beets. It's oddly reminiscent of the real thing, so much so you might not miss the meat at all. Great way to enjoy a delicious sandwich and slash out the saturated fat and sodium!

 4 pieces of rye bread
 2 tbsp Thousand Island Dressing (or make your own.
 Gruyere or Swiss Cheese (try our Ludlow or Wabash Erie Canal)
 1 cup Sauerkraut
 2 raw beets, tops removed and scrubbed
 1 tsp apple cider vinegar
 1 tsp Liquid Amino Acids, Worcestershire Sauce, or Soy Sauce

You will need one special tool for this-- either a sharp vegetable slicer, a Mandolin, a Spiralizer or the best is a Spiral Slicer.


Thinly slice using whatever tool you have the raw beets. Toss them with the apple cider vinegar and the amino acids/soy sauce/Worcestershire sauce, and marinate for 5 minutes.


Turn your broiler onto high. Lightly toast your four pieces of bread, and then spread some dressing on each piece. Top with a few thin slices of cheese, and about a quarter cup per slice of sauerkraut.


Stack the beets high on two of the pieces of bread. Toss it all under the broiler for 3-5 minutes, until the cheese is melted and the beets are warm.


Stack the sandwiches carefully so that the beets are between layers of sauerkraut. Enjoy!