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.