Reuben sandwich with sauerkraut and beets

Ingredients:

• 4 slices of rye bread
• 4 thick slices Swiss cheese
• 1 tbsp. sauerkraut, squeeze out
• 3 tablespoons mayonnaise
• 2 tablespoons chopped pickled cucumbers
• 1 tbsp ketchup
• Hot sauce by eye
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon mustard powder
• 2 large boiled beets
• 2 tbsp (30 g) butter

Preparation:

1. Mix mayonnaise, pickles, ketchup and hot sauce In a small bowl, combine the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Toss the beets in the spice mixture. Slice the beets into 1/4-inch-thick slices.
2. Spread each piece rye bread mayonnaise mixture. Place a slice of cheese on 2 slices of bread. Top with sauerkraut. Arrange the beet slices and arrange them on top of the sauerkraut. Top with the remaining cheese. Cover with the remaining 2 slices of bread, mayonnaise side down. Press lightly with your hands.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon (15 g) butter. Once melted, add the sandwiches. Cook until golden brown on the bottom, about 3 minutes. Add the remaining tablespoon of butter, let it melt, and then flip the sandwiches. Cook until golden brown on the bottom and the cheese is melted, about 3 minutes more. Cut in half before serving.
   
   Recipe Reuben sandwich with sauerkraut, tofu and lettuce leaves.