Vegan Reuben Style Sandwich with Beet Pastrami & Quick-pickled Dill Cabbage

Step 1

If your beetroots came with leaves, cut them off close to the beet and save for later use (perfect for salads, smoothies or stews). Gently scrub the beets without peeling the skin, rinse and pat-dry with a clean kitchen towel. Place them on a lined oven sheet, brush them with ½ tbsp olive oil. Roast at 200ºC / 400ºF for 45-50 minutes or until tender and a knife or skewer easily goes through. Set to the side.

Step 2

In a large bowl, massage cabbage with apple cider vinegar and salt, squeeze the cabbage tightly with your hands until it softens then combine with the dill. Set to the side.

Step 3

Mix together all ingredients for the dressing in a bowl, adjust seasoning to taste, cover and store in the fridge.

Step 4

Prepare Pastrami Rub  by combining all ingredients in a small bowl.

Step 5

When the beets have cooled slightly, brush them with olive oil and dip them into the bowl with the pastrami rub, make sure that all sides are covered. Return them to the oven and roast for 17 minutes at 200ºC / 400ºF. Save leftover pastrami rub for later.

Step 6

Let beets cool until they are safe to handle with your hands. Slice the beets into very thin slices, preferably with mandolin.

Step 7

Spread bread slices with vegan butter and place with butter side down. Spread all slices with Russian dressing, top them with cheese and then stack the beet pastrami on two of the slices. Sprinkle the beets with some of the leftover pastrami rub and then top them with the quick-pickled dill cabbage and close the sandwiches with the two bread slices with dressing and cheese (butter side up).

Step 8

Grill sandwiches in a pan over medium heat for a couple of minutes on each side until golden brown and crispy.

Step 9

Serve with pickles & chips.