Serves 4. To make ahead, boil and refrigerate beets and sauce (separately) for up to 3 days.
- 1 1/2 lbs – Beets
- 1 Tbsp – olive oil
- 2 tspn – Ground Coriander
- 1 tspn – Ground Mustard
- 1/2 tspn – Ground Cinnamon
- 1/4 tspn – Ground Allspice
- 3 Tbsp – mayonnaise
- 2 Tbsp – ketchup
- 1 Tbsp – Dill Relish
- 1 Tbsp – Hot Sauce
- 8 slices – Rye Bread
- 3/4 cup – Sauerkraut, rinsed and squeezed dry
- 4 oz – Swiss Cheese, sliced
Fill a large pot with water, add a large pinch of salt. Add the beets and heat until boiling for 15-20 minutes. The beets will be cooked if a fork can penetrate 1/2″ into the beets. When the beets are cool enough to handle, slice the beets into 1/8” (or slightly thicker) slices.
While the beets cook, toast the rye bread as desired.
In a small bowl, combine the mayonnaise, ketchup, dill relish, and hot sauce. In a separate medium bowl, combine the olive oil, coriander, mustard, cinnamon and allspice. Add the sliced beets to the spice mixture and gently stir to coat the beets.
Position a rack in the top third of the oven and preheat the oven on high Broil. Place 4 toasted bread slices on a sheet pan. Spread the sauce on first; add the beets with a slight overlap; add the sauerkraut and top with cheese. Broil the open face sandwich in the oven for 5 minutes until the cheese is melted and begins to brown. Pull from the oven and add the toasted top to the sandwich. Slice as desired and serve.