This hearty sandwich feels like a Reuben, but evokes all the flavors of Eastern European Jewish cuisine: Rye bread, beet, spices, corned beef, yogurt, and dill. The beets evoke borscht qualities, and play well with the rye bread and corned beef to create a fistful of goodness. If you’re gonna take the time to make this, spring for a great rye bread. Trust us. Pair this with an Eastern European lager, or at least a brown beer.Note: Corned beef is sold cooked or raw. If purchased raw, place beef, included seasoning packet, and 4 cups unsalted chicken broth in and INSTANT POT on high for 90 minutes and manually release pressure. Let stand in liquid 30 minutes. Alternately, cook in a slow cooker 10 hours on low with seasoning packet and 4 cups unsalted chicken broth.

Recipe by MyRecipes


Credit: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky

Recipe Summary test

25 mins
1 hr 45 mins
Serves 4 (serving size: 1 sandwich)




Instructions Checklist
  • Prepare the Beet Puree: Preheat oven to 350°F. Lay a 12-x10-inch piece of aluminum foil on a work surface. Place beets in center of foil. Rub with 2 tablespoons of the oil, and wrap foil tightly around beets. Place packet on a baking sheet, and roast in preheated oven until very tender when pierced with a knife, 1 hour 15 minutes to 1 hour 30 minutes. Unwrap and cool 15 minutes. Rub skins from beets; discard skins. Coarsely chop. Process chopped beets, vinegar, mustard, salt, and remaining 2 tablespoons oil in a food processor until smooth, about 1 minute, scraping down sides as necessary.

  • Prepare the Yogurt Sauce: Stir together yogurt, dill, lemon juice, salt, and pepper in a small bowl.

  • To assemble: Spread 1 tablespoon of the Beet Puree on bottom bread slices. Top with 3 slices beef and another tablespoon of the Beet Puree. Top with some of the cabbage. Spread 1 1/2 tablespoons of the Yogurt Sauce on remaining bread slices, and place on top of sandwiches.