Reuben Cheese (and a Beet Reuben)

March 15, 2018

Test Kitchen-Approved

Author Notes:

Versatile, spreadable and meltable pimento cheese was the inspiration for this recipe for Reuben Cheese. It blends the key flavors of this classic and turns any sandwich—corned beef, turkey, sliced beets or tempeh—(griddled on rye with sauerkraut, of course) into a Reuben.

Lynne Curry

Makes: 1½ cups spread; 1 sandwich


  • 3 cups Swiss cheese, grated (12 ounces)
  • 2 tablespoons sweet onion, finely grated
  • 2 tablespoons ketchup
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon Sriracha (optional)
  • 1/4 teaspoon sweet paprika
  • 1 large beet, sliced (canned; or boiled or roasted if using fresh beets)
  • 1 tablespoon butter, softened
  • 2 slices bread (such as rye or pumpernickel bread)
In This Recipe


  1. Combine the grated cheese, grated onion, mayonnaise, relish, paprika, and Sriracha (if using) in a mixing bowl with a spatula until smooth and spreadable. Cover and refrigerate until ready to use. It will last for about 1 week.
  2. To make a Reuben sandwich, spread both sides of the bread thickly with the cheese spread (about 2-3 tablespoons, or to taste—there will be leftover spread for more sandwiches). Top with sliced beets (or other protein) and sauerkraut, as desired.
  3. Preheat a cast-iron griddle or skillet over medium-low heat. Spread each side of the bread with softened butter. Griddle on each side until deeply golden brown and the cheese is fully melted, about 5 minutes per side.

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