Ingredients
2 large beets (1 1/4 lb. total), trimmed and peeled
2 tbsp. extra-virgin olive oil
1 tbsp. brown sugar
2 tsp. ground coriander
1 tsp. ground mustard
1/2 tsp. ground cinnamon
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/4 c. mayonnaise
2 tbsp. sweet pickle relish
4 tsp. ketchup
1 1/2 tsp. prepared horseradish
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
4 tbsp. butter, softened
8 slices rye bread
8 slices Swiss cheese
1 c. sauerkraut
Pickle spears, for serving
Preparation
Step 1Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices. Step 2Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour. Step 3Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds. Step 4Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use. Step 5Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down. Step 6Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.
